10
Invalid input. Value must be greater than or equal to 1
Ingredients
For the Crust:
8 medjool dates or 16 regular dates, pitted
1/2 cup raw pecan pieces
1 cup raw buckwheat groats
1-2 tablespoons water
For the Filling:
1/2 cup water
1 1/2 tablespoons agar agar powder (see note)
2 (12 ounce) blocks silken tofu
1 teaspoon lemon zest
2 tablespoons lemon juice
1/2 cup coconut milk
2 medjool dates or 4 regular dates, pitted
For the Strawberry Compote:
1 cup fresh organic strawberries, chopped
1 tablespoon water
1/2 teaspoon lemon zest
Instructions:
To make the crust, combine dates, pecans, cinnamon and buckwheat in a food processor and pulse until the mixture becomes a paste. Add 1-2 tablespoons of water if needed to process mixture and form a workable crust.
Using a mini muffin pan, press into about 10 individual cups. Reserve in the refrigerator.
To make the filling, place water in a small sauce pan on stove and heat gently. Whisk agar into liquid until dissolved. Cool.
Once the water/agar mixture is cooled, place in a blender along with the silken tofu, lemon zest and juice, vanilla, coconut milk and dates and blend until completely smooth. Pour filling into prepared cups and refrigerate overnight.
To make the compote, place fresh strawberries, water, and lemon zest in a small sauce pot and cook gently until the mixture coats the back of a spoon, about 15 minutes. Cool.
To serve, pour a bit of the compote over each cheesecake bite.
Note: If using agar flakes instead of powder, increase amount to 3 tablespoons.
My Notes:
(Click Edit to enter your notes about this recipe)
Per Serving:
Calories 207
Protein 6 g
Carbohydrates 30 g
Sugars 14 g
Total Fat 8.2 g
Saturated Fat 2.7 g
Cholesterol 0 mg
Sodium 6 mg
Fiber 4.1 g
Beta-Carotene 20 ug
Vitamin C 11 mg
Calcium 78 mg
Iron 1.8 mg
Folate 17 ug
Magnesium 60 mg
Potassium 261 mg
Zinc 0.8 mg
Selenium 1.6 ug
