Butterflypea Mini-Cheesecake

Name: Butterflypea Mini-Cheesecake
Prep time: 15 min
Cook time: 60 min
Total time: 15 min
Yield: 16
Ingredients: walnut flour; pitted dates; coconut oil; vegan cheese; coconut whipped cream; maple syrup; butterflypea powder; lime juice

15 mins prepServes 16

Delicious raw vegan, gluten-free mini-cheesecakes made with walnut flour and pitted dates for a sweet crust, filled with vegan cheese and coconut whipped cream.

16 servings

What you need

½ tbsp coconut oil

2 tbsp lime juice

1 tbsp maple syrup

5 ⅓ oz vegan cheese

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Instructions

1: In a food processor, mix walnut flour, pitted dates, and coconut oil for a few minutes.

2: Add 1 tablespoon of the mixture to each mini cupcake mold and place in the freezer.

3: Mix vegan cheese with a hand mixer for 2 minutes.

4: Add coconut whipped cream, maple syrup, butterflypea powder, and lime juice to the vegan cheese and mix for a few more minutes until combined.

5: Fill each cupcake mold with the cheesecake filling and place back in the freezer for at least 1 hour.

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Butterflypea Mini-Cheesecake

What you need

Instructions

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