Rendezfood

Mini Strawberry Non Cheesecakes

MINI STRAWBERRY NON-CHEESECAKES

METHOD: 

  • Fill a muffin pan with cupcake liners. 
  • Heat strawberries and honey on medium heat in small covered saucepan. 
  • Add crust ingredients to food processor and pulse until fully combined. 
  • Spoon crust into bottom of liners and press. 
  • Add filling ingredients to food processor and pulse until fully combined with a smooth consistency. 
  • Spoon filling over crust evenly. 
  • Add heated strawberries and honey to processor and blend.
  • Return to saucepan. 
  • If using gelatin, sprinkle gently and evenly across sauce, stirring as you pour.
  • Spoon strawberry sauce over filling.
  • Freeze in muffin pan for 2 hours or until firm. 
  • Keep in refrigerator & serve chilled. 

INGREDIENTS: 

  • CRUST: 
    • /2 c pitted dates
    • 1/2 c walnuts
    • 1/4 tsp cinnamon  
    • 1/8 tsp salt
  • FILLING: 
    • 1/2 c cashews (soaked overnight) 
    • 1/4 c coconut oil 
    • 1 1/2 tbsp lemon juice
    • 1/3 c honey
    • 1 tsp vanilla 
  • TOPPING: 
    • 2 c fresh or frozen organic strawberries 
    • 1 tsp gelatin (I use Great Lakes. Omit if you don't mind a runnier topping.)  
    • 1 tsp honey