No-Bake Vegan Weetabix™ Cheesecakes recipe
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Ingredients
- 1 cup pitted dates 1 cup raw walnuts 3 shredded wheat cereal biscuits (such as Weetabix™) cooking spray 1 ½ cups raw cashews, soaked in water ½ cup full-fat coconut milk 2 tablespoons full-fat coconut milk ½ cup maple syrup ⅓ cup coconut oil, melted 1 lemon, juiced 3 tablespoons caramel sauce 2 tablespoons natural peanut butter ¼ cup frozen wild blueberries
Nutrition Info
- 354.2 caloriescarbohydrate: 33.9 gcholesterol: 0.1 mgfat: 24.1 gfiber: 3.3 gprotein: 6.6 gsaturatedFat: 9.7 gservingSize: -sodium: 30.2 mgsugar: 17.4 gtransFat: : -unsaturatedFat: : -
Directions No-Bake Vegan Weetabix™ Cheesecakes
Directions
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Combine dates and walnuts in a food processor, pulse until a loose dough forms. Mix in wheat cereal biscuits until a pliable dough forms.
Grease a muffin tin lightly with cooking spray. Line muffin cups with strips of parchment paper.
Drop 1 tablespoon of dough into each muffin cup, press over the bottom with your fingers. Freeze until firm, 10 to 15 minutes.
Combine soaked cashews, 1/2 cup plus 2 tablespoons coconut milk, maple syrup, coconut oil, and lemon juice in a blender, blend until smooth.
Divide cashew mixture evenly among muffin cups. Tap muffin tin against a work surface to release any air bubbles in the cashew mixture. Cover with plastic wrap. Freeze until firm, 4 to 6 hours.
Pull cheesecakes out of muffin cups using the parchment paper ends. Drizzle caramel sauce and peanut butter on top, garnish with blueberries.