VEGAN MINI FIG CHEESECAKES

December 10, 2018 by Renee Tavoularis

Ingredients

For the CRUST:

2 cups Medjool dates, pitted and soaked for 10 minutes in hot water
2 cups raw almonds
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
¼ teaspoon sea salt 

For the FILLING:

2 cup cashews, soaked overnight, drained and rinsed
2/3 cup coconut milk (from a can)
3 tablespoons maple syrup
1 tablespoon coconut oil 
1 tablespoon apple cider vinegar
1 ½ teaspoon vanilla extract
½ teaspoon almond extract
¼ teaspoon sea salt
6 large black mission figs, sliced thinly

Instructions

• Prepare the crust by placing the dates in a food processor and pulsing for 30 seconds or until broken down into little pieces and a paste begins to form. Remove from the food processor and set aside.
• Add the almonds to the food processor and pulse until a flour begins to form. Add the cinnamon, vanilla extract and sea salt and pulse until combined. With the food processor on, begin dropping in small pieces of the date paste in with the almond mixture. Process on low until a dough forms.
• Press the dough into a small muffin tin or a mini cheesecake mold. Set aside.
• To prepare the filling, combine all of the filling ingredients, except the figs in a clean food processor or blender on high until smooth, about 3-4 minutes.
• Spoon the filling over the crusts, filling about ⅔ of the way. Gently nestle a fig slice on top of each cheesecake.
• Place the cheesecakes in the fridge for one hour to set before serving.
• Store leftovers in an airtight container in the fridge for up to 4 days.