RASPBERRY CASHEW ‘CHEESE’CAKE BITES

EEEEEEK! These are soooo scrumptious, they are easy to make AND they are raw not baked!! This makes them Paleo friendly too, as no grains are used. Perfect treat for this warmer weather, super refreshing. I am totally making these again but with a Lemon filling (so watch this space.)

I never actually liked normal cheesecake, I find it to heavy and sickly, not my kind of dessert, so I would actually pick these over a normal version any day. It still has the textures so trust me you will love them, but they are much more healthier plus all natural ingredients and no refined sugars!

Ingredients

For base layer:

2 cups almond flour

3/4 cup medjoul dates

1 1/2 cup cashews

1/2 cup coconut flakes or shreds

1 tsp vanilla powder

Raspberry Filling:

1/2 cup cashew butter ( I used Meridian)

1 cup raspberries

1 tbsp lemon juice

1 tsp vanilla powder

1/4 cup melted coconut oil

1/3 maple syrup

Method

  1. First put all the base ingredients into a food processor and blitz until a sticky mixture is formed. Press this into a lined loaf tin.
  2. Now place all filling ingredients into the processor and blitz until a creamy mixture is formed. Spread this evenly over the base.
  3. Freeze to set and then slice into bite sized pieces!
  4. You could even add an optional extra by doing a chocolate layer on top, just melting your fave choc and dipping each piece in!

 

 

 

 

 

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