Raw Vegan Strawberry "Cheesecake"Bites

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Cheesecake is by far my absolute favorite dessert, but not such a healthy choice when an average slice is about 1,000 calories. These are a wonderful substitute and are full of healthy ingredients.  These are by far the best raw food desserts I've ever made (and I've experimented with a lot!).
They are free of dairy, gluten and refined sugar. Don't let the 3 steps to this recipe fool you, it's actually a lot simpler than it looks. You just throw all the ingredients in each step into the food processor and that's it! Enjoy!

 

 Ingredients 

For the crust:

•  2 cups of almonds
• 1 cup pitted dates
• 1/2 cup of unsweetened coconut
• juice for 1/2 lemon

For the filling:

• 3 cups of raw cashews   
• 3/4 cup of fresh lemon juice
• 1/2 cup of honey
• 3/4 cup of coconut oil
• 1 Tbs vanilla

  For the topping:

• 8 medium to large strawberries
• 1/4 cup of coconut oil
• 1 Tbs honey
  

 Directions

1. Place all of the ingredients for the crust in a food processor.  Process until you have a sticky dough consistency. 
2. 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.  
3. Clean your food processor and place all the ingredients for the filling inside.  Process until you have a smooth cheesecake filling consistency
4. Layer the filling on top of the crust, leaving just a little bit of room for the topping. 
5. Place all of the strawberry topping ingredients into the food process and blend until you have a sauce like consistency.
6. Add the topping on top of each mini cheesecake.  
7. Place in the freezer for about an hour or until they are set. 
8. Enjoy!