Hormone-Loving Raspberry Cheesecake Cups
APPROXIMATE MACROS per serving (8 total)u003cbru003eu003cstrongu003ecalories:u003c/strongu003e 351u003cbru003eu003cstrongu003eprotein:u003c/strongu003e 5.7gu003cbru003eu003cstrongu003ecarbohydrates:u003c/strongu003e 37.2gu003cbru003eu003cstrongu003efat:u003c/strongu003e 21.6g
Servings 7 servings
Calories 351kcal
Ingredients
- for the crust: 1 cup soft medjool dates, pitted 2 tbsp flax meal 1/8 cup edward u0026 son's native forest organic coconut milk 1/4 cup runny almond butter 1/4 cup sunflower seeds 1/4 cup pumpkin seeds 1/2 cup organic gluten-free oats for the filling: 8 oz dairy-free cream cheese 1/3 cup edward u0026 son's native forest organic coconut milk 1/2 cup freeze-dried raspberries 1 tsp vanilla bean paste 1/8 cup honey (or maple syrup for vegan option) frozen raspberries, for topping
Instructions
- make the crust: add dates, flax meal, coconut milk, almond butter, sunflower seeds, pumpkin seeds, and oats to a food processor. blend until well combined and sticky, with small bits of seeds and oats still visible.
- form the cups: line a muffin tin with parchment or silicone muffin liners. divide the crust mixture evenly among the cups. press into the bottom and up the sides to form little tart shells. place in the freezer while you prepare the filling.
- make the filling: in a bowl, beat together the dairy-free cream cheese, coconut milk, freeze-dried raspberries, vanilla bean paste, and honey until smooth and fluffy.
- assemble: remove the crusts from the freezer and spoon the raspberry filling into each cup. top with frozen raspberries for extra texture and color.
- freeze: freeze the cups for at least 2 hours, or until firm.