+GF +SF
Creamy, zesty, and sweet—those are the three perfect words to describe these little bites of heaven. By using cashews, we’ve recreated a texture that exactly mirrors that of a traditional cheesecake. So serve these up to vegans and nonvegans alike! Everyone will love them. —LM + AM
MAKES 12 CHEESECAKE BITES
1 cup (122 g) pecans
3 tbsp (45 g) whole oats (not steel-cut) (use gluten-free)
1 tbsp (15 g) ground flaxseed
3 large dates, pits removed
½ tsp fine sea salt
2 cups (226 g) raw cashews, soaked in water overnight
Zest from 1½ large lemons, divided
2 tbsp (30 ml) pure maple syrup
1 tbsp (15 ml) melted coconut oil
1 tbsp (15 ml) unsweetened almond milk
Fresh blueberries and raspberries, for decorating
Place 12 cupcake liners in a muffin tin.
Put the pecans, oats, flaxseed, dates and salt in a food processor, and blend until it forms a solid and sticky crust. It will be slightly oily, because the pecans will release their oil. Don’t worry about it. Line a muffin tin with cupcake liners and put 1 level tablespoon (15 g) of the crust in each liner. Press evenly throughout the bottom.
Drain and rinse the cashews and place them in a high-powered blender. Add the lemon zest from 1 lemon, lemon juice, maple syrup, coconut oil and almond milk, and blend on a high setting for 90 seconds. Scrape the sides and blend for another 90 seconds, or until the filling is smooth and creamy. You shouldn’t be able to taste any solid pieces of the cashews. If you like your filling sweeter, add more maple syrup to taste. Spoon 1½ tablespoons (23 g) of the filling in each muffin tin, and top with the berries and lemon zest from the half lemon.
Refrigerate cheesecake bites for 3 or more hours. Remove the cupcake liners and serve them chilled.