Filed under: Dessert, Gluten-Free, Vegetarian
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
- Put all ingredients in a high-speed blender and whip until completely smooth.
- Spoon 1 heaping tablespoon of the cheesecake mixture into each cupcake cup.
- Set in the freezer for 6 minutes. Enjoy!
Per serving: calories 90, fat 10g, carbohydrate 8g, dietary fiber 3g, protein 3.5g
- 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.
