Vegan Strawberry Cheesecake Bites - cooking recipe

Ingredients

2 cups raw cashews
Crust:
1 1/2 cups raw almonds
8 Medjool dates, pitted, or more to taste
water
Cheesecake:
1 1/2 cups fresh strawberries
1/2 cup maple syrup
1/3 cup melted coconut oil
1 lemon, juiced
1/2 teaspoon sea salt

Preparation

Soak cashews in a bowl of water, 8 hours to overnight. Drain and rinse.
Combine almonds and dates in a food processor. Blend, adding water slowly, until mixture clumps together. Divide mixture over the bottoms of 12 muffin cups and press down to form crusts. Refrigerate tin while making the cheesecake.
Blend cashews, strawberries, maple syrup, coconut oil, lemon juice, and sea salt in a food processor until smooth. Fill each muffin cup to the top with the cheesecake mixture. Chill in the refrigerator for 6 hours.