It’s been a long time since I last posted on here. While I still enjoy sharing outfit ideas and all the girly things, I had a major shift in my life in regards to some chronic health issues. This has lead me to become more interested in all things health, wellness, and nutrition. So with the impending holiday weekend, I decided to try to create some paleo friendly cheesecake bites. The result was sweet, creamy, and delightful! You can find details for the full recipe below. π Happy Memorial Day Weekend!
Ingredients
Filling:
- 3 Cups Raw Cashews
- 1/4 Cup Freshly Squeezed Lemon Juice
- 2/3 Cup Honey
- 1 Cup Organic Full Fat Coconut Milk
- Sprinkle of Sea Salt
- 1 tsp Alcohol Free Vanilla Extract
Crust:
- 1 Box of Simple Mills Honey Sweet Thins
- 1/4 Cup Coconut Sugar
- 4.5 tbs Vegan Butter Melted (I used Miyoko’s)
- 1/4 tsp Sea Salt
Instructions:
For the cheesecake mixture, the longest part of this recipe is that you will need to soak the raw cashews. I stored mine in the fridge in a bowl of water overnight. The next day when you are ready to start blending, you can strain and rinse the cashews. After this I added them along with the other cheesecake ingredients to my Ninja Foodie mixer. I used the puree setting and it was the perfect texture.
For the graham cracker crust, I actually put the sweet thins in a reusable bag and crushed them with a meat tenderizer. Though you could easily achieve the same result in your food processor. This was kind of fun in a weird way! Once you have the crust base, grab a bowl and mix up the other ingredients.
Then I lined a two cupcake pans (12 total bites) with liners and added some of the mixture to the bottom. You will need to let the crust solidify in your fridge for a few hours. I did three but they probably would have been fine earlier as well. Once the base is solid enough you will be ready to fill your cups with the cheesecake mixture. Store in the freezer until solid and then take out to thaw when you are ready to dig in!
