Vegan Cheesecake Cups
Prep time
Total time
This recipe was submitted by Tara Stack, as an entry in the Go Dairy Free / So Delicious Dairy Free 3-Course Recipe Contest.
Author: Tara Stack
Serves: 1 dozen cups
Ingredients
Crust:
- 1 cup raw almonds
- ½ cup pecans
- ½ cup dates
- 2 tablespoons coconut oil
- 2 tablespoons maple syrup
- Pinch of salt
Filling:
- 1-1/2 cups cashews, soaked overnight
- ½ cup So Delicious Dairy Free Unsweetened Coconut Milk Beverage
- ¼ cup maple syrup
- 2 heaping tablespoons coconut oil
- 1 small lemon, juiced
- Pinch of salt
Instructions
- First pulse the crust ingredients into a dough. Press into the bottom of cupcake liners fitted in a cupcake tin. Put aside in the freezer.
- For the filling, drain the cashews and pulse with the rest of the filling ingredients until completely smooth. Add a generous layer on top of the crust you prepared earlier.
- Freeze until set & serve.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/vegan-cheesecake-cups