Mini Berry Cheesecakes

Make the crusts. To make the crusts, process the following ingredients in a food processor until they are well integrated.

¾ cup of sliced or slivered almonds

4 plump pitted Medjool dates (about 3/8 cup of date chunks)

⅛ cup (2 Tablespoons) dried unsweetened shredded coconut

½ teaspoon vanilla extract

Press about 2 Tablespoons of the mixture into each of 6 muffin molds using a glass or your fingers. (Optional to line the muffin molds with cupcake liners.) Store in the freezer.

Make the filling. Blend the following ingredients together in a blender until smooth. (I use a small bullet-type blender for this; my full-size blender has trouble with these small amounts.)

1 cup of soaked raw cashews (soak for at least 2 hours, or pour boiling water over cashews, cover, and let sit 20 minutes)

3 Tablespoons maple syrup

Juice of 1 small-medium lemon (about 3 Tablespoons)

1 teaspoon lemon zest

Get your crusts out of the freezer. Add a few fresh or frozen berries on top of each crust, then spoon the cheesecake mixture on top.

1 cup of frozen or fresh blueberries (or other berries)

Directions at graciousvegan.com

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