Mini Vegan Strawberry Cheesecakes
From Jenny Sugar, POPSUGAR
Ingredients
- 150 grams raw cashews
100 grams pecans
6 dates, pitted
1/4 cup unsweetened shredded coconut
1/4 teaspoon sea salt
115 grams strawberries
2 tablespoons maple syrup
1 tablespoon coconut oil
Juice from half a lemon (1 tablespoon)
2 tablespoons dairy-free chocolate chips (I used Ghirardelli Semi-Sweet Mini Chips)
Directions
- Soak the cashews for at least 4 hours (or overnight).
- Add the pecans, dates, coconut, and sea salt to a food processor and process until a slightly sticky, crumbly dough forms.
- Press dough into the bottom of 22 mini cupcake sections using the back of a spoon and your fingertips. This makes the crust for the cheesecakes.
- Place them in the freezer while you make the strawberry cheesecake filling.
- Clean and dry the food processor. Drain the cashews and add those plus the strawberries, maple syrup, coconut oil, and lemon juice to the food processor and turn on for a couple minutes until a thick, creamy filling forms.
- Take the muffin tin out of the freezer and fill each with the strawberry cream filling. Sprinkle with a few chocolate chips and freeze for at least an hour.
- Allow to thaw for 15 minutes before serving.
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Source: Calorie Count [1]
Information
- Category
- Desserts
- Yield
- 22 pieces
- Total Time
- 1 hour, 29 minutes, 59 seconds
Nutrition
- Calories per serving
- 101 per serving