Savory Vegan Cheesecake Bites

Growing up cheesecake was always my favorite dessert. I've been yearning to make vegan cheesecake but have always been a little intimidated. Cooking teaches me to just dive in and give it a try. What better day than to share this recipe than on Julia Child's Birthday! Happy 100th Birthday Julia, thank you for sharing and inspiring others and me. :)
 

Bon Appetit!
 

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Crust:

• 1 1/4 Cup Almonds
• 1/2 tsp Almond Extract
• 1 tbsp Sunflower Oil
• 2 tbsp Agave
• 2 tsbp coconut nectar (low glycemic index) or maple syrup
• dash of salt

Cheesecake:

• 1 8 oz. tub of vegan cream cheese.
• 2 tbsp coconut nectar
• 1/8 cup agave
• 2-3 tbsp organic powdered sugar
• 1 lemon - squeezed
• 1/2 tsp almond extract
• 1 tbsp coconut shreds - ground

Topping:

• 2 tbsp coconut nectar
• 4-5 strawberries
• 1/4 cup mixed berries
• 1/2 tsp lemon juice
• pinch of alt

Directions:

1. Preheat oven to 350 degrees and lightly oil mini cupcake pan.
2. Pulse until joined and forms a dough like substance using a food processor or blender.
3. Press into pan and bake for 7 minutes. Allow to cool.
4. Mix together cheesecake ingredients in a blender until creamy.
5. Pour 1 tbsp cheesecake mixture onto cooled crusts and bake 20-25 minutes until lightly browned on top.
6. Blend together topping ingredients, strain and set in fridge.
7. Chill for a minimum of 30 minutes, 2 hours if possible.
8. Use a small knife or toothpick to get out. Drizzle topping over bites. Dig in!

Note: They rise in the oven but will settle as they cool.

Adapted from The Skinny Bitch: Everyday Cookbook