Raw Churro Cheesecake Cups
Ingredients
The crust
-
½
cup
macadamia nuts
-
½
cup
walnuts
-
½
cup
pecans
-
½
cup
dates
-
¼
teaspoon
sea salt
The filling
-
3
cups
cashews, soaked overnight
-
½
cup
date paste
-
½
cup
coconut sugar
-
¼
cup
molasses
-
¾
cup
almond milk, or milk of choice
-
¾
cup
coconut oil, optional for consistency
-
3
tablespoons
cinnamon
-
a dash
sea salt
Vanilla Coconut Whipped Cream Garnish
-
1
can
full fat coconut milk, placed in refrigerator overnight
-
1-2
tablespoons
date paste, can also use maple syrup or coconut sugar
Other optional garnish
-
1
stick
cinnamon, broken into pieces
-
to sprinkle
coconut palm sugar
-
to sprinkle
cinnamon
Instructions
- Soak cashews overnight in plenty of water.
- Combine all crust ingredients in a food processor and pulse until well chopped.
- Press the crust mixture into the bottom of muffin tins.
- Blend all filling ingredients until smooth and creamy.
- Spoon filling on top of the crust in muffin tins, leaving space at the top.
- Sprinkle coconut palm sugar on top of each cup.
- Freeze the cups overnight or for at least 2 hours.
- Make the optional coconut cream garnish by mixing the solid coconut cream with the other ingredients until fluffy.
- Serve the cheesecake cups with a dollop of coconut cream and optional garnishes.
Nutrition Facts (estimated)
Servings
12
Calories
484
Total fat
38g
Total carbohydrates
34g
Total protein
7g
Sodium
89mg
Cholesterol
0mg
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