Vegan Strawberry Cheesecake Bites {Dairy Free – No Bake}

 Ingredients

Filling:

• 1 cup raw cashews soaked for at least 3 hours
• 1 cup sliced strawberries
• ¼ cup coconut oil
• ¼ cup maple syrup
• 2 tablespoons lemon juice
• 1 pinch sea salt

Crust:

• 1 cup raw pecans
• 125 g medjool dates about 6, 4.5 oz, pitted
• ⅓ cup shredded coconut unsweetened
• 1 teaspoon coconut oil
• ½ teaspoon sea salt

Instructions

• To make filling: Drain and rinse raw cashews. Add to a high-speed blender with strawberries, coconut oil, maple syrup, lemon juice, and sea salt. Blend until super smooth and creamy. Set aside. (A normal blender would work too but make sure you soak the cashews more than 3 hours and blend until it's as smooth as possible).
• To make crust: add pecans, dates, coconut, coconut oil and sea salt in a food processor. Pulse until “dough” forms and comes away from the edge.
• Grease a muffin tin (see notes) with coconut oil. Roll crust dough into 12 round balls. Press each flat between the palm of your hands and press into each muffin tin. Repeat until muffin tin is filled. 
• Spoon filling mixture evenly amongst 12 muffin tins, then freeze for 4 hours or overnight. (If freezing overnight, unmold and let sit on the counter for about 15 minutes before serving so it's not too hard).
•  To unmold, run a clean knife around the cheesecake bites and lift with a fork or an offset spatula to turn them out.