Healthy Mama Magazine Issue 1 - July 2014 | Page 37

TEN

GLU

goodness

E

FRE

treats

VEG
AN

MINI VEGAN CHEESECAKES
By Melissa from My Whole Food Life
They are just the right little bite of heaven. Honestly, I don’t
think these vegan cheesecakes taste much different than the
real deal. Although it’s been a long time since I have had an
actual cheesecake. These would make the perfect dessert for
those that suffer from a dairy allergy. I am beginning to think
there is nothing that cashews can't do!
I know cashews can get pricey, so here is a little trick. For recipes
like this, you can buy the cashew pieces instead of the whole cashews. They are a couple of dollars cheaper!

FOR THE CRUST:

RAW

Y
DAIR

FREE

E
N
LI GY
KA ER
AL EN

SUPER FO

OD

FOR THE CHEESECAKE:

1 cup gluten free rolled oats

2 cups raw cashews soaked overnight

¼ cup flax meal

½ cup maple syrup

5 medjool dates (pits removed)

juice of 1 lemon

2 tablespoon coconut oil (measure after

¹/³ cup coconut oil

melting)

½ teaspoon sea salt

1    In a food processor, combine all the
ingredients for the crust. The dough
will look loose, but I promise it comes
together once it’s chilled in the fridge.
2    Press a little bit of dough into each
lined muffin cup. I use standard sized
muffin pans with silicone liners. Paper
liners will work as well.
3    Stick the muffin pans into the fridge
while you make the filling.

1    Drain and rinse the cashews.
2    Place them into a food processor with the
rest of the filling ingredients and blend until
smooth.
3    Spoon the filling into each muffin cup. I filled my
standard muffin cups all the way to the top.
4    Stick into the fridge to set. This should take
about 2 hours.
5    If you need a grain free option, you can use
almonds instead of the rolled oats. These
cheesecakes should keep for a week in the
fridge. Enjoy!

MAG
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