These vegan "cheesecakes" are the perfect summer dessert! They are loaded with cashews which makes for a super creamy and rich filling! The pretty pink hue the strawberries gives these mini "cheesecakes" makes for an equally pretty and tasty dessert. The best part about this treat is there is no baking involved, so there is no need to turn the oven on! How great is that?!
Ingredients:
Crust
1 cup pitted medjool dates
½ cup raw walnuts
½ cup desiccated coconut
Pinch salt
Filling
1 ½ cups raw cashews quick soaked
Juice from 1 lemon, ¼ cup lemon juice
1/3 cup melted coconut oil
1/3 cup agave
2/3 cup coconut milk
½ teaspoon vanilla
1 cup fresh strawberries
Method of Preparation:
Bring a small saucepot of water to a boil over medium high heat or microwave a mug of water for about 1 ½ minutes until the water is nearly boiling. Pour the hot water over the raw cashews and set aside for 30 minutes.
Meanwhile prepare the crust: In a food processor combine the dates, walnuts, coconut and salt. Pulse to combine until the mixture resembles cookie crumbs and packs together when squeezed in your hands.
Line a cupcake pan with cupcakes papers. Using your fingers, press a heaping tablespoon of the crust mixture into the bottoms of the cupcake pan.
Once the crust is in the pan, make the filling. Strain the cashews and pour the cashews into the food processor; add the melted coconut oil. Process until it creates a smooth paste and no lumps remain. Next, add the agave, lemon juice, coconut milk, vanilla, and strawberries; pulse until the mixture is completely smooth. Scrape down the sides of the bowl as you go, so the mixture is smooth and everything is evenly incorporated.
Pour the strawberry filling evenly amongst the 12 cupcake inserts. Refrigerate for several hours or overnight until the filling is set.
Decorate with strawberries and enjoy! :)