If you’re anything like me, you probably crave something sweet at least once a day. Nothing is better than a super decadent dessert, but they come at a hefty price: sugar overload. Luckily, there are healthier alternatives to not only satisfy your sweet tooth but actually nourish your body. 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. I was inspired to make these on a recent trip to Hawaii, where haupia pie (a coconut chocolate pie) is a staple. I added macadamia nuts to the crust to give it that extra Hawaiian touch. Get a taste of the tropics and try these “cheesecake” bites!
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. Then 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.
- ¼ cup unsweetened coconut flakes
- ¾ cup dates soaked in water for 10 minutes (roughly 12 dates)
- ½ cup macadamia nuts
- 1 cup cashews soaked for at least 6 hours*
- ½ cup can coconut milk (put in fridge overnight before use)**
- 1 teaspoon vanilla
- ¼ 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.
- Place spoonfuls of the mixture in a mini cupcake tin and press down with your fingers.
- Place the crust in the freezer for 15 minutes to set.
- With the crust in the freezer, place all the ingredients for the filling in the blender and blend until smooth. Make sure to fully blend all cashews in this step.
- 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.
You can find this recipe along with other creations I’ve made on Brit + Co!