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Nākd Mini Strawberry Cheesecakes

Wallflower Girl

Individual desserts that are nearly all raw and guilt-free!

  1. 4 Nākd Strawberry Crunch Bars
  2. 65g cashew nuts, soaked overnight in water and drained
  3. Juice of 2 lemons
  4. 60ml agave nectar or maple syrup
  5. 60ml coconut oil, melted
  6. 1 tsp vanilla extract
  7. 3 pitted dates
  8. 6 large strawberries

Serves:  6

Preparation time: 15 minutes, plus 15 minutes chilling

Cooking time: 15 minutes

 

  • Grease or line a muffin tin or preferably use a silicon muffin tray to make the cheesecakes easier to remove.
  • Chop the Nākd bars in a food processor or high powered blender into small bits and divide them into 6 sections. Press firmly into the bottom of the muffin tins or silicon trays to make 6 cheesecake bases.
  • Blend together the cashew nuts, agave nectar/maple syrup, coconut oil and vanilla until it makes a smooth silky mixture. Pour the mixture onto each of the cheesecake bases until it fills the top.
  • Make the strawberry swirl by blending together the dates and strawberries then dropping a few dots of the mixture onto the top of the cheesecakes. Use a skewer to gently swirl the strawberry mixture around.
  • Place the cheesecakes in the freezer overnight or for at least 4 hours to set.
  • Sit at room temperature before serving and enjoy!

 

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