Cashew Cheesecake
Ingredients:
Ingredients For The Crust:
- 1/2 cup raw almonds
- 2 cups oats
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 2 tbsp virgin coconut oil, melted
- 3 tablespoons maple syrup
- 2 tablespoons water
Ingredients For The Filling
- 2 cups raw cashews, soaked overnight
- 1/2 cup water
- 1/3 cup maple syrup
- 1/4 cup coconut oil
- 1/4 cup lemon juice (juice of 1 lemon)
- 1 tbsp vanilla extract
- 1/4 cup dried blueberries
Directions:
Crust:
- In a food processor, add the almonds and process into a meal.
- Then add the other ingredients and blend until a loose dough forms and it sticks together when you squeeze a bit between your fingers.
- Add liners to your muffin tins and add 2 tbsp of crust in each tin and press with fingers and/or the back of a measuring cup.
Filling:
- Add the ingredients for the filling, except the blueberries, to your blender and mix until smooth. Taste and adjust as desired.
- Pour above the crusts until the tins are halfway filled.
- Add the blueberry to your blender and mix until smooth. Then pour in the muffin tins until they are filled.
- Freeze until hard (approx. 4 hours).
- Thaw for 15 minutes before serving and enjoy with fresh berries whenever you are craving a healthy and delicious dessert.
- Bon appétit!
Thanks to @veganmontreal