As I’ve been experimenting lately with different cashew cheeses, (here and here), I thought I’d take it even further with a cheesecake. And with the 4th of July right around the corner, I decided to add a bit of flair to the cakes with blueberries and strawberries as the flag. After all, what’s more American than stars and stripes?
Total Time
3hr
5.0
2 Ratings
Author: Girl Eats Greens
Servings:
12
Ingredients
•
1
cup
Raw Almonds
•
3/4
cup
Dried Figs
•
1/2
cup
Dates
•
2
tsp
Water
•
1
cup
Cashew Nuts
•
1/2
cup
Light Coconut Milk
•
2
Tbsp
Agave Syrup
•
1/2
Lemon
•
1
tsp
Vanilla Extract
•
4
Tbsp
Coconut Oil
•
3/4
cup
Fresh Strawberries
•
1/2
cup
Frozen Blueberries
or Fresh Blueberries
Cooking Instructions
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).
2.
To make the crust, add Raw Almonds (1 cup), Dried Figs (3/4 cup), Water (2 tsp), and dates to a food processor and mix to combine.
3.
The mixture should stick together.
4.
Place muffin liners in a muffin tin. Using a spoon and your hands, pack the crust into the liners.
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.
6.
Melt the Coconut Oil (4 Tbsp) on the stovetop or microwave and add to the cashew mixture, and blend well.
7.
Spoon the cashew mixture over the crust.
8.
Thinly slice the Fresh Strawberries (3/4 cup).
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.
10.
Freeze for 3 hours, then thaw for 3-5 minutes and enjoy!
Nutrition Per Serving
CALORIES
237
FAT
16.2 g
PROTEIN
4.7 g
CARBS
21.9 g
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