Updated: May 11
These vegan cups were definitely a favourite during the holiday season and even more so now! I love this recipe because instead of using cashews as the entire base, I submitted it with frozen banana. It made the texture less gritty, and more creamy. Plus it’s a great way to save some money on vegan baking! Here’s the recipe: Ingredients:
1/2 cup frozen bananas
1/4 cup cashews, soaked
1/4 cup raw walnuts
1/3 cup raw almonds
1/4 cup maple syrup
6 dates, soaked
2 tbsp coconut milk
1 tsp lemon juice (from a real lemon)
1/2 tsp vanilla powder
1/4 tsp mountain salt
Soak cashews and dates for a few hours before beginning the recipe in separate bowls.
In a processor, mix the almonds, walnuts, dates and 1 tbsp of maple syrup.
Once a thick and nutty consistency forms, take one to two tablespoons of the mixture and pat down on each individual muffin pocket. Place in freezer.
With a Vitamix, add in the banana, cashew, maple syrup, lemon juice, coconut milk, vanilla and sea salt. Mix well until a thick and creamy consistency forms. You may need to add in some coconut milk if it’s too thick.
Place one to two tablespoons of the banana mixture on top of the base in the muffin tin.
Freeze for a few hours before serving. That’s it! Let me know if you have tried it and comment below your favourite vegan cheesecake recipe!
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