Mini Vegan Cheesecakes

Ingredients:

Crust:

• 1 cup raw walnuts halves

• 1/2 cup medjool dates, pitted (about six)

• 1/4 tsp sea salt

• 1/8 tsp cinnamon

Filling:

• 1 cup raw cashew pieces

• 1/2 cup canned coconut cream

• 1/4 cup coconut oil

• 1 tbsp lemon juice

• 1 tbsp maple syrup

• 1 tsp vanilla extract

Directions:

1. In a high-speed blender or food processor, combine walnuts, dates, salt, and cinnamon. Pulse mixture, occasionally scraping down sides, until a rough dough has formed. The mixture should be chunky but moldable. Do not blend it until smooth or the crust will become more of a nut butter consistency.

2. Divide the crust mixture evenly into a prepared muffin tin (12 molds). Place in the freezer to firm up while making the filling.

3. In a clean blender, combine cashews, coconut cream, coconut oil, lemon juice, maple syrup, and vanilla. Blend on high until the mixture is creamy and smooth.

4. Remove the muffin tin from the freezer and dollop the cheesecake mixture on to the crusts, about 2 tbsp each. Shake the tray to help the filling spread out. Place back in the freezer to chill for 2-3 hours. Serve with your favorite toppings, like fresh berries, nuts, or chocolate!
   

Pairs amazingly with From the Ashes, a raspberry chipotle mead from Batch Mead.