Description
Indulge in these creamy Vegan Apricot Mini Cheesecakes, featuring a delightful coconut biscuit crust and a luscious apricot filling. A refreshing and guilt-free treat perfect for any occasion!
Ingredients
Scale
- 1 cup crushed digestive biscuits
- 1/4 cup coconut oil, melted
- 2 cups cashews, soaked overnight
- 1/4 cup maple syrup
- 1/2 cup apricot puree
- 1 tsp vanilla extract
- Fresh apricot slices for garnish
Instructions
- Mix crushed biscuits with melted coconut oil and press into mini cheesecake molds. Chill for 30 minutes.
- In a blender, mix soaked cashews, maple syrup, apricot puree, and vanilla until smooth.
- Pour the mixture over the crust and refrigerate for at least 2 hours.
- Garnish with fresh apricot slices before serving.
Notes
- Ensure the cashews are soaked overnight for the best texture.
- These mini cheesecakes can be stored in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes