Lemon Coconut Cashew Cheesecake Bites
12 mini cheesecake bites and energy balls
One of my favourite things to play around with in the kitchen is cashew cheesecakes. They are delicious, satiating, and a much healthier alternative to your traditional cheesecake. When you include whole food ingredients, protein, healthy fats, and fibre in a dessert you are not going to experience the fluctuations in blood sugar levels that a processed/refined sugar dessert will bring.
You will need
to soak your cashews overnight! Make sure to plan ahead
a Vitamix or high powered blender - the better quality the blender or food processor the smoother and creamier the texture of the 'cheesecake'
a food processor
silicone mini muffin molds, I use ones from Canadian Tire
Ingredients For The Base
1/2 a cup of shredded coconut + a little extra to roll energy balls in
1/2 a cup of almonds
1/3 cup of dried dates (packed in there)
1/3 cup of dried apricots (packed in there)
1/4 cup of oats
2 tbsp melted coconut oil
1 tsp vanilla
the zest from 1 lemon
Ingredients For The Cheesecake
1 cup of cashews soaked overnight and drained
3 tbsp lemon juice
2 tbsp maple syrup
2 tbsp or 25 grams of melted cacao butter
2 tbsp or 25 grams of melted coconut oil
2 tbsp of nut milk, a little more if the cheesecake mixture isn't blending well.
a pinch of sea salt
lemon zest & shredded coconut to top
This recipe takes very little hands on time. (15 or so minutes). You do, however, need to soak your cashews and let the cheesecakes set in the freezer so be prepared for that extra little bit of time!
* Tip *
I work with soaked cashews a lot! I make creamy dips, desserts, and salad dressings with cashews on the regular. I have got into the habit of soaking cashews in advance. After they are soaked (preferable overnight), I drain them, and store them in an airtight container in the freezer. The day you want to use them all you have to do is run them under warm water or let the cashews thaw naturally. This saves a time consuming step!
Directions - Crust
Start by making the crust. In a food processor combine the coconut and oats. Pulse until a rough flour forms.
Add the almonds and pulse until combined. I like to leave some chunky pieces from the almonds for the texture
Add the rest of the ingredients and process until combined
In your silicone mold, evenly press a 1/2 a tbsp of the crust mixture into the bottom of each of the 12 mini muffin tin molds
Place in the freezer to set
Roll the rest of the mixture into 1/2 - 1 tbsp size balls. Roll in shredded coconut and place in a container in the fridge to set. You will get 10 - 16 apricot energy balls depending on the size you decide on. They will firm up once the coconut oil resolidifies
Directions - Cheesecake
Place all of the cheesecake ingredients (except shredded coconut and lemon zest) in a high-speed blender and continually process until smooth, make sure both the coconut oil/cacao butter is melted
Taste test, adjust sweetness to your liking if needed. Is it silky smooth? If not, blend for a few more minutes
Pull the crust from the freezer and add roughly 2 tbsp of the cheesecake mixture to each of the 12 silicone molds
Place the cheesecakes on a chopping board and lightly tap on the countertop to get out any air bubbles
Top with lemon zest and shredded coconut
Let set in the freezer for 1 - 2 hours
Pop them out of the silicone molds once the cheesecakes are nice and firm
Bring back up to room temperature and enjoy
Store leftovers in airtight container in the fridge
Disclaimer: the information provided in this post is for educational purposes only. It has not been evaluated by the FDA or CFIA. It is not intended to diagnose, treat, cure, or prevent any disease.