Raw Vegan Mini Cheesecakes
Ingredients
Crust
- 1/2 cup Nuts (almonds, cashews, or macadamia)
- 1/2 cup Pitted Dates
- Pinch of Sea Salt
Filling
- 1 cup Raw Cashews-soaked and drained
- 1/4 cup Water
- 1/4 cup Maple Syrup
- 2 tbsp Coconut Cream
- 1 tsp Fresh Lemon
- Vanilla Bean
Preparation
In a food processor, combine the ingredients for the crust and blend.
Press the blended crust mixture into a pan or mini pans.
In a blender, add the ingredients for the cheesecake and blend until smooth.
Pour the cheesecake mixture over the crust in the pans.
Freeze for at least 1 hour or until solidified.
For flavored versions, incorporate matcha, pitaya, or blue spirulina into the cheesecake mixture as desired.
