If you are similar to meaning that you LLLOOOVVVEEE cheesecake but you are intolerant to dairy, I think I have found the perfect solution for you. My mom and husband tried and loved it as well so I think its safe to say its pretty delicious.
So here’s what you are going to need.
5 Medjool Dates (soak in warm water for 10 minutes if sticky to touch)
1 cup Pecans
In a food processor place the pecans and pulse until it becomes finely ground, following which you can add you dates and continue to pulse until the dates are chopped and mixed with the pecans into a paste.
Once done you can go ahead and add the mixture into your muffin tin and set aside, I placed mine into the refrigerator.
1½ cups of Cashew (soak in warm water for an hour prior to starting)
1/3 cup Coconut Oil
½ cup Coconut Milk (from the can)
½ Maple Syrup (or sweetener of choice)
Combine your ingredients in a food processor and blend until smooth, once completed pour the mixture into your prepped crust and cover with plastic wrap. Place in the freezer for 4-6 hours to set and then enjoy.
As for the flavour, that decision is completely yours, I had blueberries at the time so I simply pulsed them and added them to the completed “cheesecake”
I hope you give this recipe a try if you have the same dairy limitations I do and let me know if you enjoyed it.
Bon Appetit and I will talk to you later
Kisses from K