Strawberry Mini Cheesecakes

By GuidingVegan

Ingredients

• 1 cup cashews soak the cashews for 4-6 hours
• 1/2 cup coconut milk
• 1/2 cup almonds
• 1/2 cup dates
• 1 tablespoon popped quinoa
• 6-8 strawberries
• 1 teaspoon agave

Details

Servings 1
Adapted from veganheaven.org

Preparation

Step 1

Soak the cashews for 4-6 hours.

Place the almonds into a food processor and blend until they are nicely crushed. Then add the dates and the popped quinoa and blend again until a sticky mixture forms. Press it into six silicone muffin cups.

Then make the cheesecake layer: Drain the cashews and put them together with the coconut milk in a food processor and blend until it becomes creamy and smooth. Then add the strawberries and blend for another minute.

Pour it evenly on the base layer and freeze for about 4-6 hours.

Allow the mini cheesecakes to warm up for 30-60 minutes before you serve them.