Vegan Mini Strawberry Cheesecakes (Gluten free, Sugar free, Raw)
Delicious vegan mini strawberry cheesecakes, that are also gluten free, refined sugar free! These no-bake vegan cheesecake bites are super easy to make and a great, refreshing treat!
Servings 8 to 10 mini cheesecakes
Equipment
- 1 kitchen scale
- 1 Blender / food processor
- 1 cupcake/muffin pan (best if silicone)
- cupcake liners (in case you use a metallic cupcake pan)
Ingredients
For the base
- 80 grams raw almonds
- 300 grams pitted dates
- 4 tablespoons coconut flour
For the strawberry filling
- 250 grams unsalted cashews
- 200 grams fresh strawberries
- 2 tablespoons lemon juice
- 2 tablespoons coconut flour
- 2 tablespoons gluten free rice milk
- 1 tablespoon coconut / seed oil
- 1 tablespoon maple syrup (optional)
- more strawberries for the decoration
Instructions
For the base
- In a food processor grind the almonds into a coarse crumb, like finely chopped, not flour-like texture (lightly toast them in a pan for 5 minutes before grinding, if desired)
- In the processor add the pitted dates (if they're particularly dry, soften them in warm water for 15 minutes) and the coconut flour until you have a paste that you can work with your hands
- Divide the paste into 8-10 parts and make an half inch thick base into cupcake molds. Silicone molds are the best option, otherwise if you have a metallic one, place paper cupcake liners in the molds so that you will remove them more easily
For the strawberry cream
- In a blender add cashews, strawberries, lemon juice, coconut flour, gluten free veg milk and the (optional) maple syrup and blend until you have a smooth cream
- Pour the cream over the date bases and decorate with more sliced strawberries
- Freeze for at least 2 hours and remove from freezer at least 30 minutes before serving, in order to have a firm but creamy filling