Raw Vegan Berry Cheesecake Bites

Raw Vegan Berry Cheesecake Bites

Prep/Cook Time: 20 min prep, 1-hour freeze

Ingredients:

• 1 cup of walnuts
• 1 cup of cashews (soaked for about 2 hours)
• 6 medjool dates
• ¼ cup of shredded coconut
• ¼ teaspoon of sea salt
• ¼ cup of maple syrup
• 1 tablespoon of lemon juice
• ¼ cup of coconut oil
• ½ cup of strawberries
• ½ cup of blueberries

Tools: Blender, Muffin Tin 

*Note: Color and consistency may change depending on the amount and types of berries you use. 

Instructions:

1. To make the crust, remove the pits from the dates, discard the pits and soak the dates in water for about 5 minutes.
2. Drain the dates and place in a food processor. Add the rest of the ingredients and process until nuts are crumbled. The mixture should be sticky.
3. Scoop about a tablespoon of the mixture and flatten in a muffin tin.
4. Drain the soaked cashews and rinse well.
5. In a blender, add cashews, strawberries, maple syrup, coconut oil, and lemon juice. Blend until mixture is smooth.
6. Scoop about 2 tablespoons of the mixture to fill the muffin tray with the crust. Top with a few blueberries.
7. Freeze the cheesecakes for about 1-2 hours or until solid.
8. Before eating, let the cheesecakes thaw at room temperature for 10 min. Enjoy!

You can purchase fun shaped muffin trays or cut the cake into fun shapes to make it extra fancy. 

* These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure, or prevent any disease.

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