Yield: 12 mini ‘cheesecakes’
- 2/3 cup (75g) Lane Southern Orchards Georgia Pecan Halves
- 1 1/3 cups (120g) old-fashioned rolled oats
- ¼ cup (78g) maple or date syrup
- ¼ cup (57g) coconut oil, melted
- ¼ tsp salt
- 1 cup (113g) cashews
- ¾ cup (190g) nut milk*
- 2 Tbsp (39g) maple or date syrup
- 1 tsp vanilla
- ¾ cup (192g) Oswald Co. Raspberry Chia Smash
*We used Elmhurst unsweetened cashew milk.
- Line a 12-well muffin pan with baking cups; set aside.
- In the bowl of a food processor, blitz together pecans and oats until finely ground.
- Add maple syrup, coconut oil, and salt, processing again until fully combined.
- Evenly distribute base mixture into wells of muffin pan, pressing firmly to form a dense layer. (Roughly 25g of base goes into each well.) Pop muffin pan into freezer while you make the filling.
- In the container of a high-powered blender, blend cashews, nut milk, maple syrup, and vanilla until creamy and smooth. Stop as necessary to scrape down sides of container with a silicone spatula.
- Retrieve muffin pan from freezer, then evenly pour filling over oaty base.
- Top each ‘cheesecake’ with 1 tablespoon of chia smash.
NOTE: Since we wanted swirls on top of our cheesecakes, we added each tablespoon in small plops, then swirled the chia smash around with a toothpick.
- Return pan to freezer and allow to set for at least 3–4 hours.
- For a handheld, frozen treat: Enjoy ‘cheesecakes’ straight out of the freezer. For a fork-required, creamy treat: Carefully peel off the liners while the ‘cheesecakes’ are still frozen, then place ‘em into the fridge for an hour or so before serving.