
- 1 Cup of Pecans
- 6 Medjool Dates
- ¼ Cups of Shredded Coconut
- ¼ Teaspoon of Sea Salt
- 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.
- Press about 11/2 teaspoons of mixture into the bottom of each mini muffin cup.
- 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
- Drain the cashews from the water and rinse under fresh water.
- Then add them to a high speed blender with the remainder of the ingredients. Blend until smooth.
- ½ Cup of Frozen Melted Strawberries
- Allow these strawberries to melt at room temperature until soft. Then blend them in a blender until smooth.
- 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.
- Freeze the cheesecakes for 1-2 hours until solid. Then take them out and allow them to thaw for ten to fifteen minutes.
- Enjoy. Smile!
http://www.foodnetwork.ca/valentines-day/blog/irresistible-vegan-strawberry-cheesecake-bites/33882/