These little cheesecake bites are raw, vegan and paleo! They are naturally sweetened with dates and maple syrup and have a creamy filling made of cashews!
10medjool dates, pitted(make sure they are plump and juicy!)
½cupshredded coconut, unsweetened
¼cupalmond flour
½tspvanilla extract
¼tspground cinnamon
¼tspsalt
Cheesecake Filling:
1cupraw cashews
⅓cuplime juice
1lime, zested
6tbspcoconut oil, melted
⅓cupmaple syrup
1tspvanilla extract
Pinch of salt
Instructions
Crust:
Line a mini muffin pan with mini muffin liners and set aside
Place the pitted datesm shredded coconut, almond flour, vanilla extract and the salt in a food procesor and process until everything is well combined and the mixture starts to clump together
Scoop 1 ¼ tsp of the crust mixture and place into each mini muffin cup and press into an even layer. Continue with all 24 cups. Once all of the cups have a crust, place the muffin pan in the frdige and allow to chill while making the filling
Cheesecake Filling:
Place the raw cashews in a heat safe bowl. Boil about two cups of water and pour over the cashews. Allow them to sit for 30 minutes
Once the cashews are done soaking, drain the water and put them in a food processor. Add the lime juice, lime zest, maple syrup, melted coconut oil, and salt and process until ultra smooth and creamy, about 1-2 minutes
Remove the mini muffin pan from the fridge and scoop out about one tablespoon of the cheesecake filling and pour into each mini muffin cup. Once all of the cups have filling, gently slam the pan on the counter to remove any air bubbles from the filling. Place the muffin pan back into the fridge and chill for a minimum of one hour
Once chilled, remove the key lime pie cheesecake bite from the muffin liner and enjoy!
Notes
-If looking for a raw recipe, soak the cashews in cold water for a minimum of four hours instead of boiling water