6 muffin sized or 2 dozen tiny bites cheesecakes
Ingredients for the crust
Ingredients for the filling
1. In a food processor blend the nuts, dates, shredded coconut, and cinnamon until finely chopped and sticky. Press the crust into the bottom of a muffin pan. (For small tartlets, about 1 rounded tsp for each.)
2. Drain soaked cashews and blend in a food processor or high speed blender with lemon juice, lemon extract, sweetener and coconut cream. (Add strawberries for holiday variation and blend until smooth and pink!) Scoop from the food processor and place evenly on top of the crust. (For small tartlets, about 1 tbsp for each.)
3. Take a handful of blackberries and pulse in a food processor and swirl into the filling mixture. Top with blackberries. (For holiday version, place 3 blueberries on top if each tartlet.)
4. Put in freezer for at least 60 minutes or more until frozen. Take out and let sit at room temperature for a few minutes to soften. Run a knife around the edges and lift out of tin. Transfer to serving tray. Serve immediately or store in fridge or freezer loosely covered.
This is a good option for dessert, expecially if you use strawberries in the filling in place of the blackberries and top with blueberries! I am planning on making these in mini-muffin pan size so they are just one or two bites of deliciousness!
Adapted from Gabrielle St. Claire from MindBodyGreen