Vegan Strawberry Cheesecake Bites


These treats have a sweet and creamy filling without dairy, gluten and refined sugar. Perfect for the holiday season, they look like a posh canapé but are super easy to make. Rather than feeling overindulged, theses bites will energise with strengthening protein and essential vitamins and minerals.

Makes 24
24 strawberries
2 Tbsp blanched almond flour
160g/5.6oz raw soaked cashews
2 Tbsp Maple syrup
2 tsp lemon juice

Place the cashews in a bowl of water and soak for 2 hours or more.
Preheat oven 160ºC/320ºF.
Sprinkle the almond flour on a baking tray and place in the oven for 5 minutes or until toasted and golden.
Remove from the oven and allow to cool.
Drain the cashews and pat dry. Add cashews to a food processor or high-speed blender with the maple syrup and lemon juice. Blend to a creamy consistency.
Cut the stems off the strawberries and use a small sharp knife to cut the core from the centre.
Spoon the cheesecake mixture into strawberries.
Dip each strawberry in a fine layer of almond flour to form the cheesecake crust.

Serve on a platter and enjoy!

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