Prune Vegan Mini “Cheesecakes” Recipe

Baking Tip – This recipe needs to be prepped 24 hours in advance
Makes 12 mini “cheesecakes”

Place cashews into a large bowl and add water until the cashews are fully submerged, cover and refrigerate overnight.

To prepare the crust, place all crust ingredients into a food processor and pulse for at least 60 seconds, or until the mixture becomes sticky enough to hold together when squeezed between your fingers. Evenly separate crust mixture into a silicone muffin tin with 12 cups. Press down with your fingers or the bottom of a glass to flatten.

To prepare the filling, drain cashews, Rinse and drain again, then place in a food processor remaining filling ingredients and process until smooth. Place equal amounts of cheesecake filling over each crust and spread evenly. Tap the pan on the counter several times to help the layers settle. Top with whole, sliced or diced prunes.

Place in the freezer for at least 6 hours (ideally overnight). Remove from muffin cups and let sit at room temperature for 5 minutes before serving.