Lemon Cheesecake Squares
FILLING:
1 ⅓ cups raw cashews (soaked for min. 2 hrs)
4 pitted medjool dates
1 ½ tbsp lemon juice
1 ½ tsp vanilla extract
½ cup plant milk
2 tsp lemon zest.
CRUST:
2 cups walnuts or other nut of choice
4 pitted medjool dates
1 tsp vanilla extract
Instructions:
Combine crust ingredients in a food processor and process to a semi-coarse crumb. Firmly press the crust into an 8×8 parchment-lined pan.
Combine filling ingredients in a blender and blend until smooth. Pour filling over the crust and smooth it with a spatula. Freeze for 2-4 hours or until firm.
Remove from pan and garnish with lemon zest, or dehydrated lemon slices.
Enjoy!
Orange Cheesecake Cups
FILLING:
1 ⅓ cups raw cashews (soaked for min. 2 hrs)
3 pitted medjool dates
1 ½ tsp vanilla extract
½ cup fresh orange juice
2 tsp orange zest.
CRUST:
1 cups walnuts or other nut of choice
2 pitted medjool dates
1/2 tsp vanilla extract
Instructions:
Combine crust ingredients in a food processor and process to a semi-coarse crumb. Lightly press the crust into 2 glass cups or bowls .
Combine filling ingredients in a blender and blend until smooth. Pour filling over the crust and smooth it with a spatula. Freeze for 1-2 hours or until firm.
Garnish with orange zest, or dehydrated orange slices.
Enjoy!
Lime Cheesecake Cups
FILLING:
1 ⅓ cups raw cashews (soaked for min. 2 hrs)
4 pitted medjool dates
1 ½ tsp vanilla extract
1 1/2 tbsp lime juice
½ cup plant milk
1 1/2 tsp lime zest.
CRUST:
1 cups walnuts or other nut of choice
2 pitted medjool dates
1/2 tsp vanilla extract
Instructions:
Combine crust ingredients in a food processor and process to a semi-coarse crumb. Lightly press the crust into 4 cupcake molds .
Combine filling ingredients in a blender and blend until smooth. Pour filling over the crust and smooth it with a spatula. Freeze for 1-2 hours or until firm.
Garnish with lime zest, or dehydrated lime slices.
Enjoy!
