Vegan Strawberry Cheesecake Bites

• 2 cups raw cashews
• Crust:
• 1 1/2 cups raw almonds
• 8 Medjool dates, pitted, or more to taste
• water
• Cheesecake:
• 1 1/2 cups fresh strawberries
• 1/2 cup maple syrup
• 1/3 cup melted coconut oil
• 1 lemon, juiced
• 1/2 teaspoon sea salt

1. Soak cashews in a bowl of water, 8 hours to overnight. Drain and rinse.
2. Combine almonds and dates in a food processor. Blend, adding water slowly, until mixture clumps together. Divide mixture over the bottoms of 12 muffin cups and press down to form crusts. Refrigerate tin while making the cheesecake.
3. Blend cashews, strawberries, maple syrup, coconut oil, lemon juice, and sea salt in a food processor until smooth. Fill each muffin cup to the top with the cheesecake mixture. Chill in the refrigerator for 6 hours.

cashews, crust, almonds, dates, water, fresh strawberries, maple syrup, coconut oil, lemon, salt

Taken from www.allrecipes.com/recipe/264639/vegan-strawberry-cheesecake-bites/ (may not work)