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I help my clients regain their health by designing an overall wellness program, specific to their needs.
Relationships, exercise, career, and spirituality are just as important to your health as the food you eat. I understand this, from personal experience, and take a holistic approach to supporting the whole person.
My goal is to help you to eat WHOLE and THRIVE!
Strawberry Cheesecake Cups (Vegan)
Ingredients
1-1/2 c. raw almonds
8-10 pitted Mejool dates
Purified water
2 c. raw cashews, soaked overnight and drained when ready to use
1-1/2 c. fresh organic strawberries, sliced
½ c. 100% pure maple syrup (or coconut nectar or raw honey)
1/3 c. room temp coconut oil
Juice from one lemon
½ tsp sea salt
Directions
For the crust:
Add almonds and dates to the food processor and pulse to combine.
Slowly add purified water, just until mixture starts to clump together.
Press the crust into muffin tins (if unlined, grease the tins with a little coconut oil).
Refrigerate while you make the filling.
For the cheesecake
Combine the rest of the ingredients in the food processor and blend until smooth.
Remove the muffin pan from the fridge and fill each cup with the cheesecake mixture.
Refrigerate for at least 6 hours.
Store in the fridge for up to 2 weeks, or freeze in airtight container for about 6 months