Directions
Place all of the ingredients for the crust in a food processor. Process until you have a sticky dough consistency. Take a small amount of crust and roll it into a ball. Then place it on the bottom of your muffin tin and press down firmly so it holds together. Clean your food processor (the only annoying part of this process) and place all the ingredients for the filling inside. Process until smooth. Layer the filling on top of the crust, leaving just a little bit of room for the topping. Place all of the strawberry topping ingredients into the food process and blend until you have a sauce like consistency. Add the topping on top of each mini cheesecake. Place in the freezer for about an hour or until they are set. Enjoy!
Ingredients
Crust: 2 cups of almonds, 1 cup of pitted dates, 1/2 cup of shredded unsweetened coconut, Juice from 1/2 of a lemon
Filling: 3 cups of raw cashews, 3/4 cup of lemon juice, 1/2 cup of honey, 3/4 cup of coconut oil, 1tbs of vanilla
Topping: 8-9 medium to large strawberries, 1/4 cup of coconut oil, 1 tbs honey