Strawberry Mini Cups

20 Minutes, Plus 3 Hours in the Freezer • Servings: 12 Mini Cups

No time to bake? No problem. This no-bake recipe is a breeze to put together, so you can spend less time in the kitchen and more time enjoying the rich, refreshing flavor of these bite-sized treats. A hint of pink to celebrate February, the month dedicate to Love!

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What you need

½ Cup Choc-o-lotta Dilettoso Mix
½ Cup Raw Almonds
1 Cup Raw Cashews
1 1/2 Cups Pitted Dates
3 Teaspoons Coconut Oil
1/2 cup Vanilla Yogurt or Non-Dairy Yogurt
1/2 cup Milk of Choice (we used unsweetened almond milk)
10 Medium Strawberries
2 Tablespoons Maple Syrup
1/2 Teaspoon Lemon Zest

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How to do it

LINE a standard muffin tin with 12 muffin liners and set aside. Prepare the cheesecake crust.
USE a blender to puree the strawberries; add a tablespoon of water if needed.
ADD to a food processor almonds, your Choc-o-lotta Dilettoso mix, dates, coconut oil, and pulse until well combined. Mixture will be thick and sticky.
PRESS about 1 tbsp. of the crust mixture into the base of lined muffin tin. Place in the freezer to set.
PREPARE the cheesecake filling by adding raw cashews, vanilla yogurt, milk of choice, pureed strawberries, maple syrup, and lemon zest, to a high-speed blender. Blend on highest speed until mixture is thick and creamy, about 45-60 seconds.
REMOVE cheesecake crusts from the freezer. Pour cheesecake filling overtop, filling about ¾ of the muffin tin.
RETURN to the freezer to set completely, at least 3 hours.
REMOVE from the freezer, you’re ready to devour them and let thaw on the counter for about 5 minutes. They’ll be easy to pop out of the muffin tin and enjoy at that point!

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Did you know?

3 fun facts about strawberries: 1. There are 200 seeds on an average strawberry. 2. There is a museum in Belgium dedicated to strawberries, Musée de la Fraise de Wépion. 3. Ancient Romans used the berries to treat everything from depression to fever and sore throats.

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