INGREDIENTS:
Crust
- 1/2 cup (125g) medjool dates (about 8 to 9)
- 1/2 cup (65g) walnut halves
- 2 TBS shredded unsweetened coconut
- 1 1/2 cups (175g) raw cashews, soaked for 4 hours
- 1/2 cup + 2 TBS (150ml) full-fat coconut milk or coconut cream
- 1/3 cup (80g) coconut oil, melted
- 1/3 cup (60ml) maple syrup
- 1/4 cup sweet lime or lemon juice (about 1)
- 1 1/2 to 2 TBS unsweetened cocoa powder (depending on your taste)
- 1 vanilla bean or 1 tsp pure vanilla extract
- 3 to 4 hulled medium strawberries
- In a food processor, blend the dates, walnuts, and shredded coconut until everything is chopped to small pieces. The mix will be loose, but it should hold when you squeeze it together. Fill the bottom of each silicone muffin liner with about 2 TBS of the crust. Pack the crust firmly.
- Drain the water from the soaked cashews and blend them with coconut milk (or cream), coconut oil, maple syrup, and sweet lime (or lemon juice). Stop when you get a creamy texture that looks like a thick soup. You should end up with around 20 fluid ounces of the mixture.
- Scoop out 7 ounces of the cashew mixture (about 1 1/4 to 1 1/3 cups). Stir the cocoa powder with this mix. Top each crust with this chocolate mixture. Freeze for 20 to 25 minutes, or until the mixture is no longer runny.
- Scoop out another 7 ounces of cashew mixture. Slice open the vanilla bean, scoop out the seeds, and stir seeds with the mixture. If you don't have vanilla beans, just use vanilla extract. Freeze for another 20 to 25 minutes.
- Blend remaining mixture with the strawberries and put it on top of the vanilla layer. Freeze cheesecakes for another 3 to 4 hours.
- Pull the cheesecakes out of the freezer and enjoy immediately or let the cheesecakes sit in room temperature for 10 to 15 minutes before eating. I like them thawed because the cheesecakes feel creamier.
- To store cheesecakes, place them in an airtight container, like a gallon-size sandwich back bag, and freeze them.
Source:Healthy Nibble Bits
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