Decadent and light all at once, these Raspberry Cheesecake Bites are easy to make, but do require a touch of patience. Add that to the ingredient list.
Prep time: 15 minutes
Additional time: 20 hours
Total time: 20 hours, 15 minutes
Yield: 16
Ingredients
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- 5 Tbsp Naturacentric Rose Cardamom Honey divided
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- 8 Deglet Noor (most common) Dates
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- 1 cup walnuts
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- 1 cup shredded coconut
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- 1 cup cashews
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- 1 can full fat coconut milk (cream only)
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- 2 Tbsp coconut oil
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- ½ cup frozen raspberries
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- ¼ cup fresh raspberries, halved
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- 2 tsp vanilla extract
Instructions
1. Add cashews to a bowl and cover with 2 inches of water. Soak for at least 16 hours.
2. In a food processor, combine walnuts, dates, shredded coconut and 2 Tbsp Rose Cardamom Honey. Mix until you have a sticky mixture.
3. Add the mixture to a 9x9-inch pan and press firmly until you have a flat layer. This will create the crust. Place pan in the freezer to set.
4. Clean the food processor well and dry the parts. Add just the cream part of the coconut milk, coconut oil, soaked cashews, vanilla and 2 Tbsp Rose Cardamom Honey. Puree until you achieve a smooth texture.
5. Add the mixture to the chilled pan and spread evenly.
6. Top with raspberries and refrigerate for 4 hours.
7. Meanwhile, add frozen raspberries and 1 Tbsp Rose Cardamom Honey to a small saucepan and bring to a simmer. Mix regularly until the mixture becomes smooth and is fully incorporated.
8. Strain mixture until you have a smooth puree.
9. Once raspberry cheesecake bites are set, slice them into 16 pieces or as big as you’d like and top with raspberry sauce before serving. Alternately, you can pour the sauce once the cheesecake bites have set and store them in the refrigerator covered.
Note:
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- Ensure your cashews have had proper soaking otherwise you won’t achieve a smooth consistency.
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- Look for a full-fat unsweetened coconut milk but not the “light” version.
