Vegan Strawberry Cashew Mini Cheesecakes
Serves 16 | Prep Time 4 hours 20 minutes | Cook Time 20 minutes
Ingredients
Crust
• 1 cup Eden Oat Flakes
• 1 cup Eden Dry Roasted Almonds, or Tamari Roasted Almonds
• 4 Tbsp organic coconut oil
• 5 Tbsp organic coconut sugar or maple sugar
• 1 tsp pure vanilla extract
• 1/4 tsp Eden Sea Salt
Filling
• 5 cups organic raw cashews, soaked overnight
• 1 cup organic coconut oil, heated
• 3/4 cup organic maple syrup
• 8 Tbsp fresh lemon juice
• 1 tsp pure vanilla extract
• 1/4 tsp Eden Sea Salt
Topping
• 2 cups fresh strawberries, sliced
• 2 1/2 Tbsp organic maple syrup
Directions
Preheat the oven to 350° F. Line 4 4-inch mini springform pans with parchment paper. Add all crust ingredients, except the coconut oil, to a food processor or blender and grind until the texture is a fine meal. Add the coconut oil and pulse until a chunky dough is formed.
Place an equal portion of the dough in each parchment-lined pan and press the dough down with your fingers or a flat-bottom cup to pack it down. Make sure that some of the dough comes slightly up the sides of the pan, about 1/4-inch. Bake the crust for 10 minutes. Increase the temperature to 375° F. and continue another 5 minutes until slightly browned
While the crust is baking, place the cashews, coconut oil, yogurt, maple syrup, lemon juice, and vanilla in a food processor and pulse until very smooth and creamy. Pour 1/4 of the filling into each pan on top of the baked crust. Refrigerate for overnight or a minimum of 4 hours to set the filling.
Prepare the strawberry sauce by placing half the strawberries in a blender with all of the maple syrup. Pulse several seconds. Pour into a bowl. Mix the remaining sliced strawberries with the sauce and pour an equal amount of sauce and berries over the cheesecakes when set.
Yield: 4 4-inch round mini cheesecakes; 16 slices
Nutritional Information
Per serving: 568 calories, 45g fat (68% calories from fat), 13g protein, 38g carbohydrate, 5g fiber, 0mg cholesterol, 68mg sodium