Here's a delicious and easy no bake treat for a nice, sunny day. These mini #cheesecakes are the perfect amount of sweet and tangy! I remade these (July 2020) and you can find the strawberry/slightly modified version here!
Crust 1 cup pitted dates 1/2 cup almonds 1/2 cup oats pinch of salt
Filling 1 cup cashews 1/3 cup coconut oil 1/2 cup full fat coconut milk 1/2 cup maple syrup 1/2 cup blueberries 1/4 cup lemon juice
-Put the can of coconut milk in the fridge beforehand so the cream hardens.
-Soak the cashews overnight OR bring water to a boil and add cashews and simmer for 30 minutes or until soft.
-Take the dates, oats, almonds, and salt for the crust and pulse in a food processor or blender until crumbly and sticking together. If it’s too dry add in a tablespoon or two of water.
-Line a muffin tray with parchment paper strips or cupcake papers. Divide the crust into the bottom of all 12 and flatten it out. Set aside.
-Once the cashews have soaked add them to the blender with the filling ingredients: coconut oil, coconut milk (try to use mainly the cream at the top of the can), maple syrup, blueberries, and lemon juice. Blend it all up.
-Divide the cashew cheesecake filling on top of the 12 cheesecake crusts. Put it in the freezer for 4+ hours until frozen.
-Enjoy right from the freezer or allow to thaw for 5 minutes. If using parchment paper strips, use a knife to gently pry sides away if they get stuck in the muffin tray.
-Store in a container and keep frozen!