Raw Cashew Cheesecake Bites
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Raw Cashew Cheesecake Bites
Raw Cashew Cheesecake Bites.It's the beginning of Springtime and Easter long weekend here in Vancouver. There's something about the early morning sunshine, singing birdies, cherry blossoms and blooming flowers that has me feeling extra happy and super creative. Winters are long, rainy, and gray here in B.C., making the start of Spring and sunny weather an exciting and inspiring time!So this morning, I woke up early and headed straight for the kitchen. When I think of Easter, I'm reminded of pastel coloured eggs, colourful flours, and lots of sweet treats. I decided to incorporate these light colours and heavenly flavours into a rich and indulgant little dessert that's also Paleo, Vegan, Refined Sugar-Free, and totally healthy!That's right - these Raw Cashew Cheesecake Bites are made from a base of nuts, dates, shredded coconut, honey, and rich coconut cream, and contain absolutely NO dairy, eggs, soy, grains, or gluten!The best part? There's NO baking required, meaning you can save your oven space for making that big Easter dinner. :)These Raw Cashew Cheesecake Bites are the perfect healthy desserts for the holidays. Whether you're bringing a batch to share with family and friends, or just making yourself a well-deserved little treat, this recipe is sure to be a big hit. They're also little one approved, thanks to the clean ingredients and natural sugars.If you find yourself in a baking mood this long weekend, these Raw Cashew Cheesecake Bitesare a simple and delicious recipe choice. And seriously - who doesn't love making yummy Easter Treats?!Looking for more allergen-friendly holiday themed recipes? Check out these Coconut Flour Blueberry Muffins, Easy Grain-Free Banana Bread, or this Grain & Dairy Free Pumpkin Pie.This recipe is adapted from Minimalist Baker's 7-Ingredient Vegan Cheesecakes.[lt_recipe name="Raw Cashew Cheesecake Bites (Paleo & Vegan)" servings="6" total_time="5H 30M" print="yes" ingredients="For the Crust;;½ cup walnuts or pecans;;½ cup dates, soaked*;;¼ cup shredded coconut;;½ tsp cinnamon;;Pinch of salt;;;For the Filling;;;¾ cup raw cashews, soaked*;;½ cup coconut cream*;;¼ cup honey (or maple syrup if vegan);;¼ cup lemon juice;;1 tbsp coconut oil;;½ tsp pure vanilla extract;;Pinch of salt;;Optional - ¼ cup frozen berries of choice (I used ⅛ cup raspberries and ⅛ cup blackberries);;;Notes;;;*Soak dates in lukewarm water for 15-30 minutes to soften before blending;;* Cover cashews in boiling water and soak for a minimum of 1 hour to soften;;* For the coconut cream, open a can of full-fat coconut milk but do not mix. Scrape the thick cream from the top and use." ]In a food processor or high speed blender, combine walnuts and dates. Pulse 3-5 times, than blend on high speed until ingredients are fully processed and a sticky mixture has formed. Add in shredded coconut, cinnamon, and salt, and continue to blend until combined.;;Using your hands, roll the batter into little balls, then lightly press onto the bottom of each muffin tin to form the crust. Pop the tray in the freezer to harden while you make the filling.;;Combine cashews, coconut cream, honey, lemon juice, vanilla, and salt in your food processor or blender. Blend on high for 2-3 minutes until smooth.;;Optional – If you’re making multiple flavours, equally divide cheesecake filling between 3 separate bowls. If not, skip this step. Add ⅓ of the filling back into the blender, then add ⅛ cup desired berries of choice. Blend until the berries are fully processed. Repeat for second berry flavour.;;Remove cheesecake crusts from the freezer. Pour the batter into each cup, filling just short of the top. Top with extra frozen berries if desired.;;Freeze cheesecakes for a minimum of 5 hours until fully set.[/lt_recipe]
