Raw vegan strawberry cheesecake anyone? I’ll take the whole batch.
WARNING: These are some of the prettiest treats I’ve ever made & definitely the most addicting.
For the base:
1 1/2 cup almonds
For the filling:
1 1/2 cup strawberries
1 cup cashews (soaked overnight)
1/2 cup maple syrup
1/2 cup coconut oil
Juice from 1 lemon
Pinch of sea salt
Blend base ingredients together in a food processor adding water as needed until the mixture starts to clump together. Press into the bottom of a muffin tin & freeze for 15-20 minutes. Blend together strawberry cheesecake filling ingredients until smooth and creamy. Spread filling over frozen base and chill in the fridge for another 30-45 minutes.