These mini cheesecakes are SO good and SO easy, plus with they fit almost every dietary restriction if you have some gluten and dairy free folks!
Crust
1C almond flour
1/4C honey
1/4c coconut oil
Filling
1C soaked cashews (soak in water for 2hrs)
1/2C coconut cream
2 tsp vanilla
1/4C maple syrup
1/2C chopped up chocolate or chocolate chips
Step 1: Soak your cashews for 2 hours...
Then...
Preheat oven to 350
Make crust and press into muffin tins
Blend together cashews, coconut cream, vanilla, Maple syrup (blend for about 1 minute or until smooth and creamy)
Fold in chopped chocolate and pour on top of crusts
Bake for 20-22 minutes
Sprinkle with flakey sea salt, let them cool and enjoy!
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