Last week on Facebook I shared a recipe by Chef Amber Shea: Cinnamon Swirl Caramel Cheesecake Bars. These totally blew my mind. I kid you not, these babies taste like REAL cheesecake...and the texture is spot on. Needless to say, I have been obsessed with the recipe. So for a family gathering over the weekend, I turned the bars into little mini strawberry "cheesecakes." I kept most all ingredients the same with the addition of strawberries to the topping (instead of maple syrup and cinnamon). Amber's recipe is so very versatile. You can have fun with it and add in your favorite flavors. The possibilities are endless. I urge you to try Amber's version first, as it's just delicious! Thank you Amber for such an amazing, healthy recipe.
Mini Strawberry "Cheesecakes"
Inspired by and based on:
(By Chef Amber Shea)
For the crust
-1 1/2 cups almond flour or sunflower seed flour*
-1/4 teaspoon sea salt
-3 tablespoons maple syrup or honey
-2 tablespoons melted coconut oil
For the filling:
-1 cup raw cashews soaked for 2 - 3 hours, drained & rinsed
-1/4 cup honey (vegans, use coconut nectar or maple syrup)
-2 tablespoons lemon juice
-1/4 teaspoon of sea salt
-1/2 cup melted coconut oil
-4 large ripe strawberries
-1 tablespoon honey (vegans, use maple syrup, coconut sugar, or coconut nectar)
This is how I served the little cheesecakes! I blended up about 8 strawberries with 1 tablespoon of honey and drizzled over the top. I finished with fresh blueberries. EVERYONE was raving about these puppies. I hope you try them soon.