No-Bake Vegan Weetabix™ Cheesecakes recipe
All Recipes Dessert Recipes Cakes Holiday Cake RecipesIngredients
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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
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354.2 calories
carbohydrate: 33.9 g
cholesterol: 0.1 mg
fat: 24.1 g
fiber: 3.3 g
protein: 6.6 g
saturatedFat: 9.7 g
servingSize: -
sodium: 30.2 mg
sugar: 17.4 g
transFat: : -
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.