Serving 10
Prep time 20 mins
Freeze time 20 mins
Ingredients
Base Layer:
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1 cup gluten free oats, dry toasted
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1/4 cup raw pecans
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1/4 cup raw almonds
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1 cup pitted and soaked dates (soaked in water to soften)
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1/4 cup melted coconut oil
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1 teaspoon cinnamon
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1 teaspoon salt
Cheesecake layer
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1 cup cashews ( I can be soaked in water overnight for easier digestion and better blending)
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1/2 cup unsweetened coconut cream
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1/4 cup melted coconut oil
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3 dates, pitted and soaked
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1 tablespoon lemon juice
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pinch of salt
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natural food dye, like SuperNatural Brand, can also use turmeric for yellow, we used matcha for green, beet powder for pink.
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Sprinkles optional (I used SuperNatural brand)
Directions
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To make base layer, blend all ingredients together in a food processor or high speed blender. When the mix resembles a ball or clumps spoon into a mini muffin pan or small silicon mold and fill up half way (I used a heart shaped mold).
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Set in the freezer to take shape while you bake the base.
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Mix all ingredients together for the base except the food dyes in a food processor. Let the food processor run for about 5 mins until the cheesecake mix is smooth and creamy. You may need to add more coconut cream.
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Divide mix into for small mixing bowls and add food dyes.
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Once you have your desired colors, place cheesecake layer on top of base and let freeze for about 20 mins.
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Top with sprinkles and serve!
**These treats to do need to kept either frozen or in the fridge. They will melt at room temp.