Prune Vegan Mini “Cheesecakes” with a Pecan Crust

Prune Vegan Mini “Cheesecakes” with a Pecan Crust

Created by Megan Roosevelt at Healthy Grocery Girl

Ingredients
Prune Vegan Mini “Cheesecakes” with a Pecan Crust
"Cheesecake" Filling: 2 ½ cups raw cashews 1 cup full fat canned coconut milk ½ cup Sunsweet Amaz!n Prune Juice 1 teaspoon vanilla extract ¼ cup Sunsweet Amaz!n Prunes Juice of 1 lemon Crust: ¾ cup pecans ½ cup of gluten-free oats ¼ cup of shredded coconut 1 teaspoons pumpkin pie spice 1 teaspoon of vanilla extract 1 generous pinch of sea salt 1 cups of Sunsweet Dates Garnish: Whole, sliced or diced prunes!
Instructions

Baking Tip – This recipe needs to be prepped 24 hours in advance
Makes 12 mini “cheesecakes”

Place cashews into a large bowl and add water until the cashews are fully submerged, cover and refrigerate overnight.

To prepare the crust, place all crust ingredients into a food processor and pulse for at least 60 seconds, or until the mixture becomes sticky enough to hold together when squeezed between your fingers. Evenly separate crust mixture into a silicone muffin tin with 12 cups. Press down with your fingers or the bottom of a glass to flatten.

To prepare the filling, drain cashews, Rinse and drain again, then place in a food processor remaining filling ingredients and process until smooth. Place equal amounts of cheesecake filling over each crust and spread evenly. Tap the pan on the counter several times to help the layers settle. Top with whole, sliced or diced prunes.

Place in the freezer for at least 6 hours (ideally overnight). Remove from muffin cups and let sit at room temperature for 5 minutes before serving.

Nutritional Information
  • Total Servings 12
  • Serving Size 1 piece
  • Calories per serving 360
  • Fat 25g
  • Cholesterol 0mg
  • Sodium 40mg
  • Carbohydrates 33g
  • Fiber 4g
  • Sugar 15g
  • Protein 7g
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Pumpkin Pie Bars
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Products Used in This Recipe
Amaz!n™ Prune Juice
Amaz!n Prune Fruit Packs
Pitted Dates