But stay with us. This Dairy Free Cheesecake with Grain Free Mini Buñuelo Crust recipe will make any buñuelo-lover smile. Because no matter how you slice it, a Mini Buñuelo crust is a must this season.
Preheat the oven to 350ºF. In a food processor, combine buñuelos and almond flour. Pulse until completely fine.
Add melted coconut oil, 2 tbsp maple syrup, and pulse until combined. Spray an 8 inch springform pan with avocado spray and spread buñuelo crust. Bake for 12 minutes.
In a blender, combine cashews, coconut milk, date sugar, dairy free cream cheese, maple syrup, vanilla extract and a pinch of salt. Blend until smooth.
Transfer onto the crust and swirl softened almond butter over the top. Bake for 45 minutes. Refrigerate for 4 hours or overnight before serving. Serve with fresh raspberries.
Optional: Serve with berry sauce/coulis over chilled cheesecake.
For those who love cake, cookies, and chocolate, we present to you: Mexican Chocolate Cream Cake! With all the nostalgic flavor of the Mexican hot chocolate we grew up sipping at our grandma’s house, this chocolate cake is decadent and delicious! Save this recipe for birthdays, family get-togethers, and as a dessert after a yummy meal.
Our favorite tostadas growing up were simple—a heaping serving of beans and a handful of cheese! In the spirit of inclusivity at the table, we’ve made this tostada vegan. Just slather on our Vegan Refried Black Beans, guacamole, and all your favorite toppings (endless possibilities include: salsa, hot sauce, lime juice, jalapeños, and cilantro)—we topped ours with pico de gallo and some extra tomatoes!
