Vegan Cheesecake Bites

INGREDIENTS


CRUST

  • 1C walnuts 

  • 1C pitted medjool dates

FILLING

  • 2.5 cup cashews (soaked 8 hrs. or overnight)

  • 1 tsp vanilla extract

  • 1/4 cup lemon juice

  • 1 tsp cinnamon

  • 3-4 Tbs honey or maple syrup (@naturenates)

  • Sea salt

  • 2 Tbs flax meal *optional (@bobsredmill)

  • 3 scoops collagen peptides *optional (@vitalproteins)

TOPPINGS

  • Cacao nibs

  • Hemp seeds

  • Other options: melted dark chocolate, nuts, berries, coconut shreds

DIRECTIONS

  1. Soak cashews in filtered water 8+ hours or overnight. 

  2. In a food processor, thoroughly blend the medjool dates and walnuts to create your crust. Keep grinding until it creates a thick paste, it may take a while!

  3. Spray cupcake/muffin tins with coconut oil and put a heaping Tbs of the crust mixture into each hole. Flatten down with a spoon to create the bottom layer and add to freezer for 15-20 mins to solidify while you make the filling.

  4. Once cashews are done soaking, strain them and pat down with a paper towel. 

  5. Add all filling ingredients (cashews, vanilla extract, lemon juice, cinnamon, honey/maple syrup, sea salt, flax meal, collagen) to high speed blender (I use @vitamix) and blend until thick filling forms. 

  6. Remove cupcake/muffin tin with crusts from freezer and pour filling mixture in each hole until it reaches just below the top rim. 

  7. Add toppings of choice and place back in freezer for 30-40 mins. 

  8. Store in freezer but allow to thaw a few minutes before eating again.

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