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Vegan Blueberry Cranberry Mini Cashew Icebox Cheesecakes Recipe

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Vegan Blueberry Cranberry Mini Cashew Icebox Cheesecakes
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Ingredients

  • Graham Cracker Crust
  • 10 Cinnamon Graham Crackers (we used Trader Joe's - diary free but not vegan as they contain honey)
  • 1/4 cup melted coconut oil
  • Cashew Cheesecake Batter
  • 1 1/2 cups raw cashews (soaked for 3 hours or overnight)
  • 1/4 cup almond milk (we used Silk, original unsweetened)
  • 3 Tbs Coconut oil, melted
  • 3 Tbs pure maple syrup
  • 3 Tbs freshly squeezed lemon juice
  • 1 tsp tahini (optional - but adds a bit of tartness)
  • 1 tsp vanilla
  • Blueberry Cranberry Topping
  • 2/3 cup blueberries
  • 1/3 cup cranberries
  • 2 Tbs pure maple syrup
  • pinch fine grain salt - optional (preferably Pink Himilayan)

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