We’ve all been there. You say “just one bite” to ice cream. Before you know it, half the pint is missing and you don’t even know what happened. Diaries of a sweet tooth addict.
These raw cheesecake bites are the perfect portion for those who just want something sweet without derailing their diet or appetite. This recipe is vegan, gluten-free, paleo and refined-sugar free. Plus, it’s packed with superfood ingredients like coconut oil, cashews and macadamia nuts.
On a recent trip to Hawaii, I discovered haupia pie (a chocolate coconut pie) which is a staple there. I even saw McDonald’s had this pie! P.S I did not try the McD’s version but if you have, I’d love to hear how that tastes. I’m an avid coconut fan so naturally I was all about this dessert. When I came back to California, I was inspired to recreate a dessert recipe that brought me back to this tropical vacation. The crust is filled with macadamia nuts and coconut and the “cheesecake” filling consists of coconut milk and creamy cashews. If you love desserts that just scream coconut, this is for you my friend.
This recipe is a two step process. Start by adding all the ingredients for the crust in a blender or food processor and pulse until desired consistency. I like it slightly chunky so I can taste that nutty flavor from the macadamia nuts. Next you’ll wanna blend all the ingredients for the “cheesecake” until smooth. You want this texture to be smooth as possible for that cheesecake texture we all loveee.
Raw Cheesecake Bites
For the crust:
- 1/4 cup unsweetened coconut flakes
- 3/4 cup dates soaked in water for 10 minutes (roughly 12 dates)
- 1/2 cup macadamia nuts
For the filling:
- 1 cup cashews soaked for at least 6 hours*
- 1/2 cup can coconut milk (put in fridge overnight before use**)
- 1 teaspoon vanilla
- 1/4 cup maple syrup
- 2 Tablespoons coconut oil slightly melted
- mini cupcake tin or brownie pan
Add all ingredients for the crust to a blender or food processor and blend until nuts are in very tiny pieces
Fill mini cupcake tin about 1/4 full with crust mixture and press down with your fingers
Put in freezer to set while making filling
Rinse out blender or food processor and place all the ingredients for the filling in the blender. Blend until smooth. Stop blender or food processor and scrape sides with rubber spatula to get all the cashew pieces blended.
Remove the tin from the freezer and spoon the filling over the crust.
Using a butter knife, level off the filling so it’s even.
Freeze for 3 hours or overnight.
Take out of the freezer and let thaw for 15 minutes before consuming. Store any leftovers in the freezer.
* A fast method for soaking cashews is to put them in a glass cup and pour boiling water over them. Let set uncovered for 1 hour.
** The coconut cream separates from the milk when cold. I use the cream in my recipe for a more creamy texture. Save the milk to use for smoothies or other recipes!
You can find this recipe along with other creations I’ve made on Brit + Co!