Vegan Strawberry Cheesecake
Ingredients:
1 cup raw cashews
1 cup pecans
6 dates, pitted
1/4 cup unsweetened shredded coconut
1/4 teaspoon salt
1 cup strawberries
2 tablespoons maple syrup
1 tablespoon coconut oil
1/2 lemon (squeeze for juice)
1 cup pecans
6 dates, pitted
1/4 cup unsweetened shredded coconut
1/4 teaspoon salt
1 cup strawberries
2 tablespoons maple syrup
1 tablespoon coconut oil
1/2 lemon (squeeze for juice)
2 tablespoons dairy-free chocolate chips
Instructions:
- Soak the cashews overnight
- Add the pecans, dates, coconut, and salt to a food processor and blend until you have a crumbly mixture
- Press dough down hard into the bottom of a silicone mini cupcake mold to create your cheesecake crust.
- Freeze for 30 minutes. Continue making the filling while in the freezer.
- Add drained cashews, strawberries, maple syrup, coconut oil, and lemon juice to the food processor and blend for about 2 minutes until it is all a liquidy consistency and well blended.
- Add to the top of your crusts and sprinkle with mini chocolate chips. Freeze for one more hour.
- Store in the freezer until ready to serve. Allow about 10 minutes defrost time.
Wean Bowls for packign as a snack portion
recipe adapted from popsugar
Leave a comment (all fields required)