Vegan Strawberry Cheesecake Bites

These irresistible sweet savory bites of heaven may take some time to make, but in the end there’ll be no regrets. Topped with frozen strawberries you’re sure to love this new spin on cheesecake so give this recipe a try!

Crust Ingredients (Makes 24 Mini Cheesecakes)

• 1 Cup of Pecans
• 6 Medjool Dates
• ¼ Cups of Shredded Coconut
• ¼ Teaspoon of Sea Salt

1. Remove the pits from the medjool dates and soak them in warm water for ten minutes. Drain the water from the dates and place them in a food processor with the remaining ingredients.
2. Press about 11/2 teaspoons of mixture into the bottom of each mini muffin cup.

Filling Ingredients:

• 1 Cup of Raw Cashews Soaked for Three Hours Before
• ½ Cup of Frozen Strawberry Slices
• ¼ Cup of Agave Nectar
• ¼ Cup of Melted Coconut Oil
• 2 Tablespoons of Lemon Juice

1. Drain the cashews from the water and rinse under fresh water.
2. Then add them to a high speed blender with the remainder of the ingredients. Blend until smooth.

Swirl Topping Ingredients:

• ½ Cup of Frozen Melted Strawberries

1. Allow these strawberries to melt at room temperature until soft. Then blend them in a blender until smooth.
2. Take a tablespoon of cashew filling and pour on top of the pressed crust. Then take half a tablespoon of strawberry puree and dollop on top of the cashew filling.
3. Freeze the cheesecakes for 1-2 hours until solid. Then take them out and allow them to thaw for ten to fifteen minutes.
4. Enjoy. Smile!

http://www.foodnetwork.ca/valentines-day/blog/irresistible-vegan-strawberry-cheesecake-bites/33882/

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