Description
Delightful vegan cheesecake bites that balance sweetness and tartness with fresh raspberries, creamy cashews, and a hint of maple syrup.
Ingredients
Scale
- 1 cup cashews, soaked for at least 4 hours
- 1 cup fresh or frozen raspberries
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- 2 tablespoons lemon juice
- Crust: 1 cup dates, pitted
- 1 cup almonds (or oats or crushed cookies)
Instructions
- Soak the cashews in water for at least 4 hours or overnight.
- In a food processor, pulse the dates and almonds until a sticky mixture forms. Press into the bottom of a lined mini muffin tin.
- Blend the soaked cashews, raspberries, maple syrup, lemon juice, and melted coconut oil until smooth.
- Pour the mixture into the prepared crusts and top with extra raspberries if desired.
- Freeze for at least 4 hours until set.
- Remove from molds and allow to thaw for a few minutes before serving.
Notes
These bites are best served chilled and can be stored in the freezer.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bite
- Calories: 180
- Sugar: 10g
- Sodium: 5mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: vegan dessert, raspberry cheesecake, healthy bites, gluten-free dessert