Berry Cheesecake Bites

Instructions:

To make the crust, combine dates, pecans, cinnamon and buckwheat in a food processor and pulse until the mixture becomes a paste. Add 1-2 tablespoons of water if needed to process mixture and form a workable crust.

Using a mini muffin pan, press into about 10 individual cups. Or press into an 8 inch pie dish. Reserve in the refrigerator.

To make the filling, place water in a small sauce pan on stove and heat gently. Whisk agar into liquid until dissolved. Cool.

Once the water/agar mixture is cooled, place in a blender along with the silken tofu, lemon zest and juice, vanilla, coconut milk and dates and blend until completely smooth. Pour filling into prepared cups or pie dish and refrigerate overnight.

To make the compote, place fresh strawberries, water, and lemon zest in a small sauce pot and cook gently until the mixture coats the back of a spoon, about 15 minutes. Cool.

To serve, pour a bit of the compote over each cheesecake bite or slice pie and serve with a dollop of compote.

Note:
If using agar flakes instead of powder, increase amount to 4 tablespoons.

If you are making cheesecake bites and not an 8 inch pie, you may have leftover filling. It can be poured into individual cups without a crust. Refrigerate and served as an additional dessert option.