Ingredients - makes 12
1 cup walnuts
2/3 cup pitted dates
Grind both ingredients together in a food processor.
Add 1 teaspoon of water if the mixture is too crumbly.
Press the crust into your pans, I used silicon muffin cases and set aside.
2 cups cashews - Soaked in water overnight for a creamy filling
¾ cup lemon juice - equivalent to 12 tbsps
½ cup pure maple syrup
4 teaspoons minced ginger
2 teaspoons lemon zest
Pinch of Himalayan salt
6-7 tablespoons melted coconut oil
In a blender, combine all but the oil until completely smooth and creamy.
Add the oil and blend again briefly, to incorporate.
Pour the mixture over the crust
Chill in the freezer until firm.
You can use any topping to decorate your mini cheesecakes, I went with passion fruit.
They can be stored in a container in the freeze for up to a week, that's if they last that long..
*photos are my own