Mini Strawberry Cheesecakes

Category

Cashew-based cheesecake bites - paleo friendly.

Yields1 Serving
Prep Time20 mins

 2 cups Cashews (raw)
 1 cup Walnuts (finely chopped)
 ½ cup Coconut Oil (melted)
 ½ cup Coconut Milk
 ¼ cup Honey
 1 pt Strawberries (sliced)
 1 Lemon (juice and zest)

1

Cover the cashews with cold water and soak for 6 to 8 hours. Drain.

2

Combine the walnuts with 1/4 cup coconut oil in a bowl. Divide the nuts between 2 mini muffin tins.

3

Put the drained cashews in a food processor with the remaining oil, lemon juice and zest, coconut milk, and honey. Blend until smooth.

4

Pour the mixture into the muffin tins atop the walnuts. Top each mini cheesecake with a strawberry slice. Chill for 8 hours or overnight before serving.

Ingredients

 2 cups Cashews (raw)
 1 cup Walnuts (finely chopped)
 ½ cup Coconut Oil (melted)
 ½ cup Coconut Milk
 ¼ cup Honey
 1 pt Strawberries (sliced)
 1 Lemon (juice and zest)

Directions

1

Cover the cashews with cold water and soak for 6 to 8 hours. Drain.

2

Combine the walnuts with 1/4 cup coconut oil in a bowl. Divide the nuts between 2 mini muffin tins.

3

Put the drained cashews in a food processor with the remaining oil, lemon juice and zest, coconut milk, and honey. Blend until smooth.

4

Pour the mixture into the muffin tins atop the walnuts. Top each mini cheesecake with a strawberry slice. Chill for 8 hours or overnight before serving.

Mini Strawberry Cheesecakes