Vegan Mini Strawberry Cheesecakes

Happy month of love my friends!

Vegan Strawberry Cheesecake

Base


1 cup hazelnuts


1 cup medjool dates

Cheesecake


2 cups raw cashews (soaked overnight, rinsed, and drained)


1/2 cup coconut milk


1/2 cup sugar (I used coconut sugar)


1/4 cup lemon juice


1/3 cup coconut oil melted


1 tsp vanilla extract


1 cup strawberries (fresh or frozen)

structions

• In a food processor blend the hazelnuts and Medjool dates together until it forms a sticky dough. (if your dough isn’t sticky enough to bind together, add a couple more dates)

• Line a muffin tin with cupcake paper liners. Press the base into the bottom of each cup and set to the side.

• Blend the raw cashews, coconut milk, sugar, lemon juice, coconut oil, vanilla and strawberries together in a food processor until smooth and creamy.

• Add your smooth and creamy strawberry mixture into the muffin tin cups over the delicious base.

• Place into the freezer.

• Let freeze for 4 hours then remove from freezer and serve

• You can serve frozen or take out and leave for 10 minutes before serving for a little bit of a creamier indulgence

• I like to top these little tasty gems with some whipped coconut cream and some fresh strawberry slices.

These little slices of vegan creamy deliciousness are such a wonderful sweet treat after any special meal or, well… anytime!!

I hope you enjoy them and please let me know what you think!

Happy Valentine’s Day loves!

https://www.wtnh.com/on-air/gmct-at-nine/health-coach-makes-vegan-strawberry-cheesecake/amp/

About agodfrey

I am a Holistic Health Coach, Dance Teacher, and Mum of 2 gorgeous Babes. My mission is to inspire wellness. To help people remember to nourish and nurture themselves so that they can thrive. To ultimately live healthier, happier lives.