Ingredients
Scale
- 1 cup cashews (soaked)
- 1/4 cup coconut cream
- 1/4 cup maple syrup
- 1/4 cup lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup almond flour
- 2 tablespoons coconut oil (melted)
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a blender, combine the soaked cashews, coconut cream, maple syrup, lemon juice, vanilla extract, and a pinch of salt. Blend until smooth and creamy.
- In a separate bowl, mix almond flour and melted coconut oil until crumbly.
- Press the almond flour mixture into the bottom of greased mini cheesecake molds.
- Pour the cashew mixture over the crust.
- Bake for 25-30 minutes until the edges are firm.
- Allow to cool, then refrigerate for at least 2 hours before serving.
Notes
Soak cashews for at least 4 hours or overnight for best results. Store in an airtight container in the refrigerator for up to 4 days or freeze for 1 month.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 180
- Sugar: 8g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg