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This creamy, rich dessert is perfectly portioned into little bites for your little ones to enjoy. With cashews as the main ingredient, this treat offers an excellent source of healthy fats.

Active time: 10 minutes

Total time: 10 minutes

Ingredients

  • 3 cups cashew nuts
  • ½ cup lemon juice
  • ¾ cup maple syrup
  • ¾ cup coconut oil
  • 1 tablespoon pure vanilla extract
  • Pinch of salt

Directions

  1. Put all ingredients in a high-speed blender and whip until completely smooth.
  2. Spoon 1 heaping tablespoon of the cheesecake mixture into each cupcake cup.
  3. Set in the freezer for 6 minutes. Enjoy!
Makes 20 mini cheesecakes

Per serving: calories 90, fat 10g, carbohydrate 8g, dietary fiber 3g, protein 3.5g

TIPS
  • Make the cashews softer and easier to blend by soaking them for 3 hours before preparing this recipe.
  • Garnish each cupcake with a pecan, walnut, or macadamia nut.
  • Let these cheesecakes set longer in the freezer for a different texture.

You’ll need 20 little paper cupcake liners or a metal cupcake tray for this recipe.


Recipes excerpted from 10-Minute Recipes, by Liana Werner-Gray (Hay House, Inc, 2016).

About 10-Minute Recipes
Health and nutrition can sometimes be an overwhelming topic but Werner-Gray manages to pull you in from page one. She offers up a relatable story of her transition from junk food junkie to wholesome food convert, as well as incredible insight into nutrition that’s easy to connect to. Her cannot-put-down guide to whole body wellness may be the helping hand you need to commit to a healthier future.

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