Type: Dessert, Vegan (option)
Total time:
Serves: 12
Allergy Information:
Contains: cashew, coconut, lemon, nuts.
Options: walnut-free, chocolate-free, peanut-free, vegan
Ingredients:
FILLING FLAVOR OPTIONS
1 1/2 C raw cashews (soaked overnight)* peanut butter
1/4 C lemon juice berry of choice (fresh or frozen)
1/3 C coconut oil (melted) caramel syrup
3/4 C canned full fat coconut milk chocolate syrup (Hershey's is Dairy-Free)
1/2 C maple syrup or honey
CRUST
1 C pitted dates (if using dry, soak in warm water for 10 minutes)
1 C raw walnuts or pecans
Instructions:
- Add dates to a food processor** and blend until small bits remain and it forms into a ball. Remove and set aside.
- Next add walnuts or pecans and process into a meal.** Then add dates back in and blend until a loose dough forms - it should stick together when you squeeze a bit between your fingers. If it's too dry, add a few more dates through the spout while processing. If too wet, add more walnut meal. Optional: add a pinch of salt to taste
- Lightly grease a standard, 12 slot muffin tin.
- Next scoop in heaping 1 Tbsp amounts of crust and press with fingers. Set in freezer to firm up.
- Add all filling ingredients to a blender and mix until very smooth.
- Taste and adjust seasonings as needed. If adding peanut butter, add 1/4 cup to the blender and mix until thoroughly combined. If flavoring with berries, chocolate, or caramel, wait and swirl on top of plain cheesecakes (optional).
- Divide filling evenly among the muffin tins. Tap a few times to release any air bubbles, then cover with plastic wrap and freeze until hard - about 4-6 hours.
- Set out for 1o minutes before serving
Notes
*To quick soak cashews, pour boiling hot water over the cashews, soak for 1 hour uncovered, then drain and use as instructed.
**If no food-processor is available you can use a nut-chopper or just use a knife. It's more time-consuming, but I've done it.
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