Mini Vegan Prune Cheesecakes with Pecan Crust

Ingredients

‘Cheesecake’ Filling:
2 ½ cups raw cashews
1 cup full fat canned coconut milk
½ cup Sunsweet Amaz!n Prune Juice
1 teaspoon vanilla extract
¼ cup Sunsweet Amaz!n Prunes
Juice of 1 lemon

Crust:
¾ cup pecans
½ cup of gluten-free oats
¼ cup of shredded coconut
1 teaspoons pumpkin pie spice mix
1 teaspoon of vanilla extract
1 generous pinch of sea salt
1 cups of Dates

Garnish:
Whole, sliced or diced prunes!

Instructions

Baking Tip – This recipe needs to be prepped 24 hours in advance
Makes 12 mini “cheesecakes”

Place cashews into a large bowl and add water until the cashews are fully submerged, cover and refrigerate overnight.

To prepare the crust, place all crust ingredients into a food processor and pulse for at least 60 seconds, or until the mixture becomes sticky enough to hold together when squeezed between your fingers. Evenly separate crust mixture into a silicone muffin tin with 12 cups. Press down with your fingers or the bottom of a glass to flatten.

To prepare the filling, drain cashews, Rinse and drain again, then place in a food processor remaining filling ingredients and process until smooth. Place equal amounts of cheesecake filling over each crust and spread evenly. Tap the pan on the counter several times to help the layers settle. Top with whole, sliced or diced prunes.

Place in the freezer for at least 6 hours (ideally overnight). Remove from muffin cups and let sit at room temperature for 5 minutes before serving.

Nutritional Information

Total Servings 12

Serving Size 1 piece

Calories per serving 360

Fat 25g

Cholesterol 0mg

Sodium 40mg

Carbohydrates 33g

Fiber 4g

Sugar 15g

Protein 7g