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Vegan Strawberry Cheesecake Treats

Prep Time

5 minutes

Servings

12

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Ninja® Ultra Prep™ Blender & Food Processor (PS100)

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Ingredients

Crust
  • 12 dates, pits removed
  • 1/2 cup shredded unsweetened coconut
  • 1/2 teaspoon kosher salt
  • 1 cup roasted cashews
  • 1 cup roasted almonds


Filling
  • 1 cup frozen strawberries, thawed
  • 1 cup raw cashews (soaked for 3 hours)
  • 1/4 cup agave nectar
  • 1/4 cup coconut oil, melted
  • 2 tablespoons lemon juice


Topping
  • 1 cup fresh strawberries, thinly sliced

Instructions

SOAK: 3 HOURS
FREEZE: 2 HOURS
BLADE: TOTAL CRUSHING® & POWER CHOPPING BLADE, HIGH-SPEED BLADE


  1. Place the Total Crushing & Power Chopping Blade into the Jar, then add all crust ingredients in the order listed.
  2. Pulse 3 times, then run continuously for 20 seconds or until desired consistency is achieved. Carefully remove blade and divide mixture between 12 ramekins or silicone baking cups, about 2 tablespoons in each.
  3. Place the High-Speed Blade into the Jar, then add all filling ingredients in the order listed.
  4. Run continuously for 45 seconds. Remove pod and using a spatula, scrape down the sides of the jar. Return pod to lid and run for an additional 15 seconds, or until all ingredients are fully combined.
  5. Place 2 tablespoons filling on top of crust, spreading evenly.
  6. Place sliced strawberries on top of filling. Freeze mini cheesecakes for 2 hours.
  7. Remove from freezer and let come to room temperature before serving.

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