Cashew Strawberry Cheesecake Cups

dairy free dessert gluten free paleo vegan

Prepared and photographed by Florencia Tagliavini, the NutraMilk nutritionist.

Recipe inspired by Not Enough Cinnamon. 

INGREDIENTS

Filling:

  • 1 cup raw cashews
  • 1 cup sliced strawberries
  • 1/4 cup coconut oil
  • 1/4 cup maple syrup
  • 2 tablespoons lemon juice
  • 1 pinch sea salt

Crust:

  • 1 cup raw pecans
  • 125 g medjool dates (about 6 dates, pitted)
  • 1/3 cup shredded coconut unsweetened
  • 1 teaspoon coconut oil
  • 1/2 teaspoon sea salt

INSTRUCTIONS

To make filling:

  • Add cashews in the NutraMilk with strawberries, coconut oil, maple syrup, lemon juice, and sea salt. Process (Butter Cycle) until super smooth and creamy. Set aside.

To make crust:

  • Add pecans, dates, coconut, coconut oil and sea salt in the NutraMilk. Process for about 1 minute, until “dough” forms.
  • Grease a muffin tin with coconut oil. Roll crust dough into 12 round balls.
  • Press each flat between the palm of your hands and press into each muffin tin. Repeat until muffin tin is filled.
  • Spoon filling mixture evenly amongst 12 muffin tins, then freeze for 4 hours or overnight
  • To unmold, run a clean knife around the cheesecake bites and lift with a fork or an offset spatula to turn them out.



Older Post Newer Post

Related Posts