Follow these steps for perfect results
raw cashews
soaked
raw almonds
Medjool dates
pitted
water
as needed
fresh strawberries
maple syrup
melted coconut oil
melted
lemon
juiced
sea salt
Soak cashews in a bowl of water for 8 hours to overnight.
Drain and rinse the soaked cashews.
Combine raw almonds and pitted Medjool dates in a food processor.
Blend the almonds and dates, adding water slowly, until the mixture clumps together.
Divide the mixture evenly over the bottoms of 12 muffin cups.
Press the mixture down firmly to form crusts in each muffin cup.
Refrigerate the muffin tin while preparing the cheesecake filling.
Blend the drained cashews, fresh strawberries, maple syrup, melted coconut oil, lemon juice, and sea salt in a food processor until completely smooth.
Fill each muffin cup to the top with the blended cheesecake mixture.
Chill the filled muffin tin in the refrigerator for at least 6 hours to allow the cheesecake bites to set completely.
Serve chilled.
Expert advice for the best results
For a richer flavor, toast the almonds before processing.
Adjust the amount of maple syrup to taste depending on the sweetness of the strawberries.
Garnish with fresh strawberries and a sprinkle of shredded coconut before serving.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance.
Arrange bites on a platter. Garnish with sliced strawberries or mint leaves.
Serve chilled as a dessert or snack.
Pair with a scoop of vegan ice cream.
Offer as part of a dessert buffet.
Pairs well with the sweetness and fruitiness.
Discover the story behind this recipe
Vegan adaptations of classic desserts are increasingly popular.
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