AuthorgoodnesswithgIn a blender or food processor, add pecans, almonds, coconut and dates. Mix until crumbly.
*Note* If your dates are a little dry, soak in warm water for 10 minutes before blending.
Spoon the mixture into the bottom of a muffin tray, distributing evenly. Set aside in the freezer.
Add drained cashews, lemon juice, coconut cream, maple syrup, matcha and salt to blender. Mix until creamy.
Add about 2 tbsp of mixture on top of nut and date crust.
Top with dried or fresh fruit, nuts, chocolate or coconut.
Freeze for at least a couple of hours before serving. To remove from the muffin tin, cut around the edges of the cheesecakes with a pairing knife to loosen, and they should pop out.
Enjoy!
Ingredients
Directions
In a blender or food processor, add pecans, almonds, coconut and dates. Mix until crumbly.
*Note* If your dates are a little dry, soak in warm water for 10 minutes before blending.
Spoon the mixture into the bottom of a muffin tray, distributing evenly. Set aside in the freezer.
Add drained cashews, lemon juice, coconut cream, maple syrup, matcha and salt to blender. Mix until creamy.
Add about 2 tbsp of mixture on top of nut and date crust.
Top with dried or fresh fruit, nuts, chocolate or coconut.
Freeze for at least a couple of hours before serving. To remove from the muffin tin, cut around the edges of the cheesecakes with a pairing knife to loosen, and they should pop out.
Enjoy!
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