Vegan cheesecake bites!

Vegan cheesecake bites – need I say more? Didn’t think so! These mini “cheesecakes” are so delicious, you would never know they were vegan! They have that perfect creamy consistency and the coconut milk gives them the richest flavor. The crust also only has 3 super healthy and clean ingredients: figs, nuts and almond butter. Make these immediately – you can thank me later! 😉

For the crust:

  1.  1 cup figs
  2. 1/2 cup walnuts
  3. 1/2 cup almonds
  4. 1 tbsp almond butter

For the filling:

  1. 1 and a 1/2 cups cashews
  2. 1/2 cup coconut milk
  3. 1/2 cup maple syrup
  4. 1/4 cup coconut oil, melted

How to make:

  1. Start by soaking cashews in boiling water, uncovered, for 1 hour;
  2. While the cashews are soaking, mix the figs, almonds, walnuts and almond butter in a food processor for 1-2 mins to make the crust;
  3. Line a muffin tin with parchment paper (to avoid the cups from sticking!);
  4. Scoop a large spoonful of crust, pressing firmly into muffin tin for each bite, and set in freezer for approx. 30 mins – 1 hour;
  5. Once cashews have soaked, mix them with coconut milk, coconut oil and maple syrup in a food processor for 1-2 mins;
  6. Divide filling evenly among the muffin tins, and let set in the freezer for a few hours or until desired consistency is reached – once set, they should be easy to remove from the parchment paper.
  7. Enjoy!

– B

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