I've Got A Doozie For You

You guys... THESE TURNED OUT AMAZING!!!!  Seriously, they are like little cheesecakes!  They're RAW, gluten free and vegan.  And with no baking, these babies were quick.  I found them HERE, gave them a go and they are PERFECTION!!!!

So you'll want to start with the cream (I made a couple of small variations to Sunwarrior's recipe):

CREAM
1 Cup raw cashews, soaked for at least 2 hours
1/4 Cup Maple Syrup
Pinch of Himalayan crystal salt
1 Heaping tsp. coconut oil
1 teaspoon vanilla extract
Juice of one small lemon
Zest from one small lemon

Combine all ingredients in a high power blender for 1 minute.  Place in fridge to cool/set up.

CRUST
1 Cup almonds
4 Dates pitted
Splash of Vanilla Extract

Place almonds in food processor and grind into a chunky, meal consistency.  Add dates and blend until the mixture looks crumbly and forms a ball when pressed.  I store my dates in the fridge, if you do the same, be sure to pull them out with plenty of time to get them to room temp.  Cold dates WON'T WORK!!!  Add vanilla and pulse about 5 times.  Using a muffin pan (I used my Pampered Chef Square Brownie Pan), press a small amount of the crust to the bottom and along the sides of each well to form a "cup".  Be sure the crust doesn't have cracks or holes.  Put crusts into the freezer to firm for about 1/2 hour.

Once firm, fill each cup with cashew cream and garnish with your favorite fruit.  I did blueberries because I LOVE the flavor of blueberries and lemon.  But you really can play around with the flavors here.... cherries I think would also be a winner.

Oh, I hope you guys give these yummy and healthy desserts a try.  I wouldn't classify these beauties as "guilt free", but I WOULD classify them as good for you!