gluten free vegan mini apple cinnamon cheesecakes
 
 
AUTHOR:
RECIPE TYPE: desserts
SERVES: 10
INGREDIENTS
crust
  • 1/2 cup raw pecans, ground*
  • 1/2 cup almond flour
  • 2 tablespoons almond butter
  • 2 tablespoons refined coconut oil, melted
  • 1-2 tablespoons pure maple syrup
cheesecake filling
  • 1 1/2 cups raw cashews, soaked 3-4 hours or overnight
  • 1/2 cup So Delicious unsweetened almond milk or coconut milk
  • 1/4 cup refined coconut oil, melted
  • 1/4 cup pure maple syrup
  • 2 tablespoons coconut sugar
  • 1 1/2 tablespoons lemon juice
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon ground cinnamon
apple cinnamon topping
  • 2 cups chopped, peeled apples {about 3-4 apples}
  • 1/4 cup pure maple syrup
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cinnamon
INSTRUCTIONS
  1. In mixing bowl, add ground pecans, almond flour, almond butter, melted coconut oil and pure maple syrup. Stir until combined.
  2. Lightly grease standard muffin tin. Place strips of parchment paper in each slot to create tabs for easy removal.
  3. Divide and press crust mixture evenly into prepared muffin tin {makes 10 crusts}. Place crusts in freezer to set, about 10 minutes.
  4. In high-powered blender or food processor, add drained and rinsed soaked cashews, almond milk, melted coconut oil, maple syrup and coconut sugar. Blend on high 1-2 minutes, until smooth and creamy.
  5. Add lemon juice, vanilla and cinnamon to cheesecake mixture. Blend until combined.
  6. Remove crusts from freezer. Top each crust with even layer of cheesecake mixture, not quite filling them to the top.
  7. Place cheesecakes in freezer to set, 3-4 hours or until firm.
  8. In medium skillet, add chopped apples, maple syrup, lemon juice and cinnamon. Sauté over medium-low heat. Cook apples until tender and juices have reduced, 10 minutes.
  9. Place apple cinnamon topping in small bowl and place in refrigerator to cool until ready to serve.
  10. Remove cheesecakes from freezer. Carefully remove each cheesecake from muffin tin, by using parchment paper tabs to pop them out. Top with cinnamon apples.
  11. Store in refrigerator until ready to serve. Enjoy chilled. Can be kept frozen, for a firmer texture.
NOTES
*Place pecans in high-powered blender or food processor to grind into course meal.
Recipe by Sarah Bakes Gluten Free at https://www.sarahbakesgfree.com/2016/09/gluten-free-vegan-mini-apple-cinnamon-cheesecakes.html