Cashew Strawberry Cheesecake Cups

Prepared and photographed by Florencia Tagliavini, the NutraMilk nutritionist.

Recipe inspired by Not Enough Cinnamon.

INGREDIENTS

Filling:

• 1 cup raw cashews
• 1 cup sliced strawberries
• 1/4 cup coconut oil
• 1/4 cup maple syrup
• 2 tablespoons lemon juice
• 1 pinch sea salt

Crust:

• 1 cup raw pecans
• 125 g medjool dates (about 6 dates, pitted)
• 1/3 cup shredded coconut unsweetened
• 1 teaspoon coconut oil
• 1/2 teaspoon sea salt

INSTRUCTIONS

To make filling:

• Add cashews in the NutraMilk with strawberries, coconut oil, maple syrup, lemon juice, and sea salt. Process (Butter Cycle) until super smooth and creamy. Set aside.

To make crust:

• Add pecans, dates, coconut, coconut oil and sea salt in the NutraMilk. Process for about 1 minute, until “dough” forms.
• Grease a muffin tin with coconut oil. Roll crust dough into 12 round balls.
• Press each flat between the palm of your hands and press into each muffin tin. Repeat until muffin tin is filled.
• Spoon filling mixture evenly amongst 12 muffin tins, then freeze for 4 hours or overnight
• To unmold, run a clean knife around the cheesecake bites and lift with a fork or an offset spatula to turn them out.