Stars & Stripes Mini Cheesecakes

Ingredients

Servings

12 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1 cup

Raw Almonds

3/4 cup

Dried Figs

1/2 cup

Dates

1/2 Tbsp

Water

1 cup

Cashew Nuts

1/2 cup

Light Coconut Milk

2 Tbsp

Agave Syrup

1/2

Lemon

1 tsp

Vanilla Extract

1/4 cup

Coconut Oil

3/4 cup

Fresh Strawberries

1/2 cup

Frozen Blueberries

or Fresh Blueberries

Cooking Instructions

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Step 1

The Cashew Nuts (1 cup) must soak for at least 3 hours OR boiled for about ten minutes. You'll use them to make the creamy topping. Pit the Dates (1/2 cup) .

Step 2

To make the crust, add Raw Almonds (1 cup) , Dried Figs (3/4 cup) , Water (1/2 Tbsp) , and dates to a food processor and mix to combine.

Step 3

The mixture should stick together.

Step 4

Place muffin liners in a muffin tin. Using a spoon and your hands, pack the crust into the liners.

Step 5

Add the hydrated cashews, Light Coconut Milk (1/2 cup) , Lemon (1/2) , Agave Syrup (2 Tbsp) , and Vanilla Extract (1 tsp) to the food processor and process until smooth.

Step 6

Melt the Coconut Oil (1/4 cup) on the stovetop or microwave and add to the cashew mixture, and blend well.

Step 7

Spoon the cashew mixture over the crust.

Step 8

Thinly slice the Fresh Strawberries (3/4 cup) .

Step 9

Using a toothpick through the fruit, carefully push the strawberries and Frozen Blueberries (1/2 cup) into the cheesecakes into your favorite stars and stripes pattern.

Step 10

Freeze for 3 hours, then thaw for 3-5 minutes and enjoy!