Ingredients
Method
- Remove the pits from the medjool dates and soak them in warm water for 10 mins. Drain the water from the dates and place in a food processor along with the remaining ingredients. Process until the nuts are crumbled and the crust is sticking together on its own.
- Press about 1 1/2 tsp of the mixture into the bottom of each mini muffin cup.
- Drain cashews from the soaking water and rinse under fresh water.
- Then add them to a high-speed blender or vitamix along with frozen strawberries, agave nectar, melted coconut oil, and lemon juice. Blend until smooth. Pour this mixture into a bowl and set aside.
- Clean out the blender to make the strawberry puree for the swirl.
- Allow these strawberries to melt at room temperature or heat over low heat in sauce pan for a few minutes until soft.
- Then blend this in a blender into a smooth puree.
- Take a scant tablespoon of the cashew filling and pour on top of the pressed crust. Then take 1/2 tsp of strawberry puree and dollop on top of the cashew filling.
- Take the end of a toothpick and swirl the two mixtures around to make a fun artsy pattern!
- Freeze the cheesecakes for 1-2 hours until solid. Remove them from the mini muffin trays and allow to thaw for 10-15 mins. before biting into them.