Shoot. These are pretty tasty.
I do not recommend carrying several small glass jars filled with deliciousness over to a corner with good lighting if you have a clumsy gene like I have.
However, bright side. Even though one dessert (and cute little glass container) was destroyed...I did get to do a thorough cleaning of the entire counter, cabinet trim and shelves. That was on my too do list but now it's crossed off. Win. Win.
Anyhoo. Here's the recipe.
Strawberry Cheesecake Dyno-Mites
This will make 12-16 individual servings depending on the size of container you use.
I used clear glass candle holders as cups.
3 Cups pretzels
3 TBSP powdered sugar
4 TBSP coconut oil
food processor, grind pretzels into crumbs. Add sugar, whir. Add
coconut oil and combine. Press crust into individual serving jars, cups or glasses and refrigerate.
Slice one strawberry per cup onto the crust.
Cream Cheese Layer:
1/3 Cup (slightly mounded) of non-dairy cream cheese
1 1/2 Cup powdered sugar
1 Pkge firm silken tofu
1/4 Cup coconut oil
1/2 teaspoon lemon juice
1/2 teaspoon almond extract
Spoon approx 1 and 1/2 TBSP into each serving dish over the strawberries and crust.
There will be remaining cream. To this add
12 strawberries and 2 TBSP maple syrup. Blend thoroughly and layer this
over the white cream layer.
Process 1 cup frozen strawberries and 1/4 cup maple syrup. Pour this over the strawberry layer.
1 can of full fat coconut milk (pre-chilled)
2 TBSP powdered sugar
1/2 teaspoon vanilla
(Plan ahead on this. One can of full fat coconut milk
which needs to be placed in the refrigerator and left for at least 48
hours. I've always got one can in mine, if not two.) When the can is
chilled, you open it, and skim off the thick layer of coconut cream
(this is not coconut oil, it's about the texture of sour cream or
whipped butter and there is a wetter milky layer underneath that you don't want. You want
just the thick solid stuff. You can keep the milky stuff for smoothies
etc. put in a freezer bag and toss it into the freezer if you don't want
to use it right away.) Now, use a mixer, or whisk to whip the coconut
cream into a whipped cream texture. Add the pineapple and maple syrup and mix well. Dollop or spread over strawberry layer.
Garnish with strawberry slices.