Wednesday, March 12, 2014

Snack Pack Vegan Cheesecake

4:37 AM


  • 1 cup frozen blueberries (defrosted)

  • 1 tsp lemon zest

  • 1 tsp + 1/4 cup maple syrup, divided

  • 1 cup raw cashews (soaked 2-4 hours then drained)

  • 1 TBSP lemon juice

  • 1/2 cup water

  • 1/4 cup coconut oil

  • 2 pinches sea salt, divided

  • 1 cup raw almonds

  • 1/4 cup medjool dates, pitted


  1. In a bowl, stir together the blueberries, lemon zest and 1 tsp of maple syrup. Evenly divide between the 6-8 small mason jars.

  2. In a blender combine the cashews, 1/4 cup of maple syrup, lemon juice, water, coconut oil and a pinch of salt. Blend until smooth.

  3. Evenly distribute the creamy cashew layer on top of the blueberry layer in each jar. Put in the freezer to firm for at least 1 hour.

  4. In a food processor combine the almonds, dates and a pinch of salt. Pulse until the mixture is well incorporated and holds together when pressed. Evenly distribute on top of the creamy cashew layer and press down firmly to create a crust.

  5. Twist on the jar lids and store in the fridge or freezer until ready to snack.

  6. Makes 6-8 tiny cheesecake treats.

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