It may sound strange to have a cheesecake bar that’s dairy free, but you’ve gotta trust me on this one. Soaked cashews combined in the food processor with coconut oil, raw honey, vanilla, and lemon juice make a creamy, delicious cheesecake bar. Throw in a crust made with almond flour and dates, then top it with fresh strawberries, and you’ve got one seriously nutritious, amazing-tasting dessert.
Note: A fun variation on this recipe is to top the bites with date-sweetened caramel frosting, rather than fruit. In a food processor, blend 20 dates (soaked for an hour in hot water, and then drained), 3 tablespoons water, 5 tablespoons full-fat coconut milk, 1 teaspoon vanilla, and a pinch of sea salt. Blend on high until creamy—have patience, this takes awhile.
2 cups raw cashews
1 cup blanched almond flour
¼ teaspoon sea salt
½ cup Pitted Dates
2 tablespoons coconut oil
½ cup raw honey
½ cup coconut oil
1 teaspoon vanilla extract
1 teaspoon lemon juice
24 raspberries
24 Mint Leaves
Cover the cashews with filtered water and soak for 2 hours. Drain and rinse.
Combine the almond flour, sea salt, and dates in a food processor. Pulse until an even powder forms. Add 2 Tablespoons of coconut oil. Pulse to create a sticky dough.
Line a 24 mini muffin pan with paper liners. Drop 1 tablespoon of dough into each liner. Firmly press the dough down.
Combine the cashews, honey, 1⁄2 cup coconut oil, vanilla extract, and lemon juice in a food processor. Blend until creamy and smooth. This can take a while, so be patient! Go take a bath, read a book, run a marathon . . .
Fill a piping bag with the cashew mixture. Top each crust with a generous serving of the cashew cream. Decorate with fresh raspberries and mint leaves. Chill for 20 minutes before serving. Enjoy!
Calories: —
Fat: —
Carbohydrates: —
Sodium: —
Fiber: —
Protein: —
Sugar: —