Ok, so I realize the picture doesn’t scream, “Look at me I’m delicious!!!” But I promise you, these raw mini cheesecakes are amazing. Absolutely delicious. If you prefer, instead of separating them into cupcake liners, you can make this as a full-sized cheesecake using a regular cake pan.
Crust
- 1/2 cup pecans
- 1/2 cup macadamia nuts
- 2 tablespoons organic raw agave nectar
- 1 tablespoon organic coconut oil
- 1/2 teaspoon organic vanilla extract
- 1/4 teaspoon pink himalayan salt
Filling
- 1/2 cup organic raw cashews
- 3 tablespoons organic lemon juice (fresh squeezed)
- 2 tablespoons organic raw agave nectar
- 3 tablespoons organic coconut oil
- 1/4 teaspoon organic vanilla extract
- 1/8 teaspoon pink himalayan salt
Topping
- 1/2 cup organic blueberries (frozen)
- 1/4 cup organic raw agave nectar
- 1/4 cup organic coconut oil
Put all ingredients for the crust into a food processor and process until well combined and crumbly. Divide the crust…
View original post 102 more words
Vegan Coyote 