Plant-Based Cranberry Cheesecakes
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Soak 6oz raw cashews in boiling water for at least 30 minutes.
Blend 3/4C oats, 1/4C raisins, 1T nut butter, and 2t maple syrup until it starts to stick together.
Press the crust into muffin cups or a cake pan.
Drain the cashews and blend with 1C cranberries, 1/4C maple syrup, and 1/4C hot water until smooth.
Fill each cup with the cranberry filling. Top with additional cranberries.
Freeze the cheesecake cups for at least 2 hours. Let thaw 5 minutes before serving. Enjoy!
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