Strawberry Mini Cheesecake Slices
By Lena from Pure Vegan Food
the crust:
1 cup walnuts
1 cup dried figs
½ cup shredded coconut
strawberry jam:
2 cups fresh strawberries
2 tablespoons chia seeds
1 teaspoon coconut nectar
the filling:
2 cups raw cashews soaked
2 tablespoons coconut nectar
2 tablespoons coconut oil melted
1 teaspoon vanilla extract
2 lemons juiced
the topping:
½ cup strawberries sliced
- In a blender pulse walnuts a few times, add in figs, and shredded coconut. Blend well. Press mixture into pan form layered with parchment paper.
- Blend ingredients of strawberry jam. Pour over crust. Place in the freezer.
- Blend ingredients for filling and add mixture on top of the jam and smooth out.
- Place in the freezer for at least 4 hours.
- To serve, remove from freezer 30 minutes prior to eating.
- Remove cake from form.
- Top with sliced strawberries.
- Run a smooth, sharp knife under hot water and cut into bites.
This creamy, no-bake cheesecake was created by Lena from Pure Vegan Food. Check out loads of delicious recipes and articles in next edition of Healthy Mama Magazine. Click below to subscribe to our NEW DOUBLE-SIZED editions…x
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