Ingredients
Equipment
Method
Step-by-Step Instructions
- In a food processor, blend walnuts, pitted dates, cinnamon, and a pinch of salt until crumbly. Press mixture into a mini muffin tin.
- Blend soaked cashews, coconut cream, maple syrup, lemon juice, vanilla extract, and salt until smooth.
- Fill each crust with the creamy cashew mixture and freeze for at least 2 hours until firm.
- In a saucepan, combine cherries, maple syrup, and lemon juice. Simmer for 5 minutes, thicken with cornstarch and water.
- Remove cheesecake bites from molds, top with cherry compote, and serve or refrigerate until ready to serve.
Nutrition
Notes
For best results, soak cashews overnight. Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 1 month.