Vegan Strawberry Cherry Cheesecake Cups
Ingredients
Crust
- 1 1/2 cup rolled oats
- 1 1/2 cup walnut flour (or blended walnuts)
- 1/4 cup ground flax + 1/2 cup water
- 1 tsp salt
Filling
- 2 cups raw cashews (soaked 2 hrs)
- 1 large lemon (juiced)
- 1/4 cup coconut oil (melted)
- 3/4 cup full-fat coconut cream
- 1/2 cup agave nectar or maple syrup
- 1 tbsp vanilla extract
- 1/2 cup frozen cherries
- 1/2 cup frozen strawberries
Preparation
Soak the cashews in water for at least 2 hours, then drain
Melt the coconut oil
Prepare the flax mixture by combining ground flax and water; let it sit for 5-10 minutes to thicken
For the crust, mix rolled oats, walnut flour, the flax mixture, and salt in a bowl until well combined, then press firmly into the bottom of 12-14 silicone muffin cups or lined muffin tins
For the filling, blend the soaked and drained cashews, lemon juice, melted coconut oil, coconut cream, agave nectar or maple syrup, vanilla extract, frozen cherries, and frozen strawberries in a high-speed blender until smooth and creamy
Pour the filling evenly over the crust in the cups
Refrigerate for at least 4 hours or overnight until fully set
Serve chilled
