I know, I know. There aren’t supposed to be any desserts on Whole30, even if all the ingredients are compliant. Well, I’m using my Whole30 time to develop new recipes I can use to satisfy my cravings when I return to normal/ non-Whole30 life. Doesn’t that seem like a great use of time;)
These mini cheesecakes are a rich and creamy vegan dream. They are coconut and cashew based with a crust that’s to die for! No added sweetener here! I use soaked dates to sweeten these beauties and a tart strawberry topping to balance the creaminess. I also love them topped with just citrus segments. Anything sweet and tart plays perfectly with these beauties. It’s pretty fantastic! So healthy you can make it breakfast!
Give them a try and tell me what you think! What other kinds of desserts would you like to see healthier versions of?
- ⅓ cup coconut butter
- ¼ cup almond butter
- 2 Tablespoon cacao powder
- ⅛ teaspoon sea salt
- ½ cup unsweetened shredded coconut
- ¼ cup toasted whole almonds
- 5 dates, pitted and chopped
- 1 Tablespoon liquid coconut oil (melted if solid)
- ¼ cup coconut butter
- ⅓ coconut oil, melted
- 1½ cups raw cashews (*quick soaked in boiled water for 2 hours)
- 6 dates, pitted and soaked with cashews
- ½ cup freshly squeezed lemon juice
- 1 can coconut cream, no additives
- 1 teaspoon ground vanilla bean or extract
- 1½ cups whole frozen strawberries
- ¼ cup lemon juice
- 1 teaspoon ground vanilla bean or extract
- Process all ingredients in a food processor, scraping down the sides if necessary, until it starts to form a ball.
- Line a muffin pan with liners (I like these reusable silicone ones).
- Divide dough into 12 balls and press flat into each muffin well. I use the bottom of a measuring cup or small glass to compress the dough. Set aside.
- Blend all ingredients in a high powered blender until smooth and perfectly creamy.
- Fill muffin liners almost to the top with "cheesecake" filling.
- Freeze them in the pan for at least 4 hours or preferably overnight.
- Add all ingredients to a saucepan. Heat covered over low heat until berries thaw.
- Using the back of a spoon, smash the berries against the side of the pan. Simmer gently uncovered until liquid reduces sufficiently. Let cool completely.
- Remove frozen cheesecakes from muffin liners. Top with strawberry topping.
- Eat frozen (so good!) or refrigerate and enjoy anytime you like!
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