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!
cupcake liners (in case you use a metallic cupcake pan)
Ingredients
For the base
80 gramsraw almonds
300gramspitted dates
4tablespoonscoconut flour
For the strawberry filling
250gramsunsalted cashews
200gramsfresh strawberries
2 tablespoonslemon juice
2tablespoonscoconut flour
2tablespoonsgluten free rice milk
1tablespooncoconut / seed oil
1tablespoonmaple 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