Wouldn’t you love to be greeted home with a batch of these?
We’re talking mini cheesecakes and not just any ordinary kinda cheesecake!
Typical cheesecakes won’t make you feel as good as these vegan version will! Natural sugars, a lot less fat and nutrient rich ingredients just add to their charm!
Crust:
1 cup finely shredded dried coconut
1 cup almond meal (or ground up raw almonds)
6-8 medjool dates, pitted
1/4 tsp sea salt
2 Tbsp lemon zest
1/4 cup lemon juice
1 tsp pure vanilla extract
1/4 cup black poppyseeds
Filling:
1 1/2 cups avocado
1 1/2 cups soaked cashews (drained)
1/4 cup lime juice
2 Tbsp organic lime zest
1/3 cup plus 1 Tbsp agave nectar or maple syrup
1/4 tsp sea salt
2 tsp pure vanilla extract
1/4 cup raw coconut oil (warmed to liquid)
- To make the crust, combine all the ingredients in a food processor and process until finely chopped and starting to hold together. Press the mixture into mini cupcake pan sprayed with non-stick spray. Alternatively you can use a torte pan.
- For the filling, combine avocado, cashews, lime juice and zest, maple syrup, sea salt, and vanilla in a food processor and process until smooth. With the motor running, slowly add the coconut oil and process for a minute.
- Preheat oven to 350F. Bake for 35-40 minutes until lightly golden along edge and it springs back slowly when touched. I baked them for 40 minutes, but baking time may vary. Place pan on cooling rack for 10 minutes, carefully remove.
- Let cool completely. Once cool decorate the cupcakes with melted dark chocolate.
Enjoy
Zuzana & Nikki
