Mini Cashew Cheesecakes

Liana Werner-Gray

Ingredients


Makes 20 servings

3 CUPS CASHEW NUTS

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!

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.

Per Serving:

Calories:

90

Carbohydrates:

8 g

Fat:

10 g

Protein:

3.5 g

Fiber:

3 g

Active Time:

10 Minutes

Total Time:

10 Minutes