Cashew Cheesecake Minis (Raw)

I wanted to get this post out since several people have asked for the recipe. I brought these to CrossFit Freedom's one-year anniversary party last weekend and they were gone in a flash. Literally. It was my first foray into cashew cheese, but definitely not my last! I made these using a new tart pan I picked up at Target. I poured leftover batter into a silicone brownie bite pan, which made them a lot easier to get out of the pan. The recipe is enough for one 8-inch cheesecake made in a springform pan. You could also use a muffin tin to make minis, but only fill them about 1/2 way. To remove the minis, invert the pan on a cutting board and gently run warm water over the bottom of the inverted pan. Then tap the pan on the cutting board to release. I have also made them using two of the brownie bite pans and then drizzling the cheesecake bites with dark chocolate. For the party, I topped them with paleo candied pecans. This cheesecake is delicious and tangy. I think you'll find these surprisingly good. Enjoy!

7/2/2012 update: I reduced the amount of lemon juice and upped the vanilla for a less tangy taste. I prefer it over the original but I left the original recipe with a strikethrough for those who prefer a tangier taste.

Makes 20 tarts plus about 12 cheesecake bites OR 36 cheesecake bites (no crust).


Adapted from wholefamilyfare.blogspot.com.

Ingredients
Crust
1/2 cup raw pecans
heaping 1/2 cup soft pitted dates
1/4 cup raw flaked coconut
pinch sea salt
NOTE: The crust recipe makes enough for about 20 tarts, but you will have leftover filling. Double the crust recipe if you want to make more.
Filling
4 cups raw cashews that have been soaked in water and drained
NOTE: Do not skip the soaking! I soaked 2 cups of cashews for 24 hours and the volume expanded by about 50 percent to yield the 4 cups. If you soak for less time, you will probably need to start with more cashews.
2/3 cup raw honey, liquified
2/3 cup coconut oil (do not substitute), liquified
2/3 1/3 cup fresh lemon juice
beans from 2 4 vanilla pods, scraped or 2 4 tsp vanilla extract

Preparation

1. Combine crust ingredients in a food processor and process until it holds together when pressed. Add another date, if needed.
2. Press crust evenly into the bottom of tart tin, or muffin tin, or 8-inch springform pan.
   NOTE: When I used the brownie bite pan, I didn't include the crust.
3. Prepare filling by combining all ingredients in a blender. Blend until smooth. I used the puree setting on my blender. Once you feel the filling is smooth enough, blend it a little more.
   NOTE: You probably won't be able to get a smooth enough consistency using a food processor, but something like a Vitamix would work great.
4. Pour the filling on top of the crust.
5. Cover loosely and freeze for 4 hours or overnight.
6. Remove cheesecake from freezer 30 minutes before serving. If you leave them out too long, it becomes cashew pudding! Still delicious though!