Makes 20 servings
3 CUPS CASHEW NUTS
¾ CUP MAPLE SYRUP
¾ CUP COCONUT OIL
1 TABLESPOON PURE VANILLA EXTRACT
PINCH OF SALT
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!
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.