LEMON LAVENDER MINI CHEESECAKES

SERVES 24 CHEESCAKE BITES

FOR THE FILLING

1 1/2 cups (205 g) raw cashews

3/4 cup (175 ml) water

1/4 cup (60 ml) maple syrup or agave nectar

1 tbsp. (15 ml) lemon juice

1 tbsp. (15 ml) coconut oil

1 1/2tsp. vanilla extract

1 tsp. fresh lavender

1 tsp. lemon zest

1/4 tsp. salt

FOR THE CRUST

1 cup (105 g) walnuts

1/2 cup (100 g) dates, pitted

1/8 tsp. salt

TO ASSEMBLE

48 small lavender leaves

6 thin lemon slices, quartered

NUTRITIONAL VALUES

Calories: 108kcal
Fat: 7.7g (1.5g S.Fat)
Carbs: 8.9g
Protein: 2.7g
Sugar: 5g
Sodium: 26mg

METHOD

TO MAKE THE FILLING In a blender, combine the raw cashews, water, maple syrup, lemon juice, coconut oil, vanilla, lavender, lemon zest, and salt. Purée until mostly smooth, then set aside for 5 to 7 minutes to allow the cashews to absorb some of the liquid (while waiting, make the crust). Blend until completely smooth.

TO MAKE THE CRUST Place the walnuts, dates, and salt in a food processor. Pulse the mixture until it resembles large grains of sand and sticks together when pinched. Line a mini-cupcake pan with 24 mini-cupcake liners, then press approximately 1 1/2 teaspoon of the crust mixture into the bottom of each.

TO ASSEMBLE Fill each cup with 4 tsp (20 mL) cheesecake mixture, then top with 2 lavender leaves and 1 lemon slice. To set, place in the freezer for at least 1 hour.

RECIPE NOTES

I keep these cheesecake bites in my freezer so that I can have a mini dessert whenever I want. They soften in 4 to 6 minutes and are ready for a quick snack!