healthy, all natural, VEGAN cheesecake + @ home yoga ball moves
HEALTHY, ALL NATURAL, VEGAN, NO-BAKE CHEESE CAKE
Servings Prep Time
12 20
Passive Time
4-6freezer time
Servings Prep Time
12 20
Passive Time
4-6freezer time
Ingredients
CRUST
FILLING
Instructions
  1. add nuts, cinnamon, & salt to food processor. blend until processed into a meal. set aside
  2. add dates to food processor until small bits remain and it forms into a ball. add nuts back into food processor. judge from here on the wetness of the dough. too wet? add more nuts. too dry? add more dates (1 at a time).
  3. coat your 12 count muffin tin with no-stick cooking spray. add strips of wax paper (see pic above) into each individual tin.
  4. add in 1 heaping tbsp of crust into each tin and press it flat using the bottom of a small cup or glass
  5. add filling ingredients into your high powered blender (cashews, coconut milk, vanilla, lemon, agave nectar) and blend until super smooth. let your blender go for at least 2 minutes or more.
  6. TASTE IT! very important step. adjust ingredients as needed.
  7. divide the filling evenly into each individual tin. tap the pan to remove any bubbles. cover and pop into the freezer for 4-6 hours.
  8. once set, losen the side of the individual cake with a butter knife, then pop it out by grasping both ends of the wax paper. they keep for 1-2 weeks in the freezer.
Recipe Notes

adapted from Minimalist Baker – the geniuses.

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somebody come look at this!