Acai Lime Cheesecakes
Difficulty 5 minutes Serves 6 mini cheesecakes
Heavenly citrus cheesecake bites by Margaret Chapman of The Plant Strong Vegan with a beyond creamy cashew cheesecake filling complete with a superfood infusion of antioxidant-rich acai. Ready to dig in? Us too!
Ingredients Crust 1 cup Raw Almonds 1 tbsp Coconut, shredded 2 tbsp Agave, or Maple Syrup (you can also substitute this for 2-3 soaked dates) 1 tbsp Water Filling 2 cups Raw Cashews, soaked overnight 1/3 cup + 1 tbsp Raw Almond Milk, tutorial here 1/4 cup Agave, any liquid sweetener will do 3 tbsp Fresh Lime Juice 2 tbsp Coconut Butter 1 tbsp Acai Powder 1 tbsp Lime Zest
Directions 1. Prep ahead by soaking your cashews overnight, at least 4-6 hours is best.
2. Start by blending your almonds to make a somewhat fine flour.
3. Pour into a medium bowl and combine with coconut and agave. Mixing till combined and adding a touch of water to help everything bind together.
4. Portion the crust evenly into 6 silicon muffin cups, pressing firmly and taking the crust up the sides to the very top. This step will take a bit of time. Go ahead and let the crusts chill in the freezer while you assemble the filling.
6. In a high-speed blender, add you cashews (drained and rinsed) that you soaked from the night before. Include the almond milk and blend to get it all started. Stop to scrape down the sides and add in everything else. You