I really could go on and on about how incredibly amazing these mini cherry “cheesecakes” are but just do yourself a favor and go make them!
Crust ingredients:
1 C. Almond flour
1/4 C. Coconut oil
1 T. Raw honey
Combine all ingredients together in a bowl until it turns into a dough consistency. Press firmly into the bottom of a cupcake tray or mold of your choice. Place in freezer for about 20 minutes. Meanwhile, prepare filling.
“Cheesecake” filling:
1 C. Soaked cashews
1/2 can coconut milk
1/4 C. Raw honey
3 Lemons, juiced
Blend all ingredients together in a blender. Now that the crust has hardened, remove it from the freezer and pour the filling into the molds. Top with chopped cherries and freeze again for at least 2 hours! Enjoy! *Note- Use cupcake liners if you choose to use a cupcake pan. I used a silicone tray so they easily popped right out!
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