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vegan gluten free strawberry mini cheesecakes
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Vegan Strawberry Mini "Cheesecakes" | Gluten free, Refined Sugar-free, Raw

Easy and quick recipe to make delicious Vegan Strawberry Mini Cheesecakes, also gluten free, refined sugar free and raw!
Course Dessert
Prep Time 15 minutes
Freezer time 2 hours
Servings 10 mini cheesecakes

Ingredients

For the base

  • 80 gr peeled almonds
  • 300 gr pitted dates
  • 4 tablespoon coconut flour

For the strawberry filling

  • 250 gr unsalted cashews
  • 200 gr fresh strawberries
  • 2 tablespoon lemon juice
  • 2 tablespoon coconut flour
  • 2 tablespoon gluten free rice milk
  • 1 tablespoon coconut / seed oil
  • 1 tablespoon agave syrup (optional)
  • more strawberries for the decoration

Instructions

For the base

  • In a food processor grind the almonds but not too thinly
  • 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 uniform, solid "dough" that you can work with your hands
  • Divide the dates dough into 10 parts and make an half inch thick base into cupcake molds. Silicone molds are the best option, otherwise if you have a metal one, place paper cupcakes cups 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 agave syrup (optional) and blend until you have a smooth cream
  • Pour the cream over the date bases and decorate with more strawberries or anything you want
  • Freeze for at least 2 hours and remove from freezer at least 30 minutes before serving!