Photo and Recipe By: The Friendly Fig
No-Bake Cookie Butter Cashew Cheesecakes
The Recipe
- 1 cup pitted dates, soaked for 10 minutes
- 1/2 cup raw almonds
- 1/2 cup walnuts
- 4 Cookie Butter Balls [optional]
- 1 1/2 cup cashews (soaked for 3-5 hours)
- Juice from 1 whole lemon
- 1/3 cup melted coconut oil
- 1/4 cup Speculoos Spread
- 1/3 cup agave
Instruction
- Line cupcake tin with paper cupcake liners
- In a food processor, add dates, almonds, walnut, and cookie butter balls
- Once mixed well, separate batter into 12 balls and press into the bottoms of your liners – freeze for 15 minutes
- While crust is freezing, add cashews, lemon juice, coconut oil, cookie butter, and agave to food processor – mix until well combined and smooth
- Take pan out of freezer, add to each cup
- Extra cookie butter on hand? Melt in the microwave and swirl onto the tops
- Stick in freezer and allow to set for at least an hour
- Serve chilled, and store in freezer!
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