It’s Raw Wednesday, and today I have a delightful and delicious dessert for you guys! These lil’ cheesecake bites are a great way to get in a small, healthy snack after dinner and are pretty damn easy to make, too!
Ingredients (24 Servings):
For the crust:
1 Cup Raw Almonds
1/2 Cup Raisins, Soaked in Water
1/4 tsp. Vanilla Extract
For the Filling:
2 Cups Raw Cashews, Soaked in Water
4 tsp. Maple Syrup or Raw Agave(the pure stuff!)
1 1/2 tsp. Coconut Oil
1 1/2 tsp. Vanilla Extract
6-7 oz. of Water
For the Topping:
1 Cup Sliced Strawberries, without tops
1 tsp. Fresh Squeezed Lemon or Orange Juice
1 tsp. Water, to help blend
Get out a 24 ct. Mini Cupcake/Muffin Pan and line it with parchment paper or mini-paper cups. Take the almonds, raisins, and vanilla and pulse together in a food processor until it starts to look like the picture above (fine pieces but not pureed). Press around 1 1/2 teaspoons of filling into each cup and put into the freezer while you make your filling.
Combine all ingredients for the filling in a blender and puree until it is VERY smooth, you may need to add a little extra water depending on how powerful your blender is. Then pour the filling into each cup, but leave about 1/4” at the top so that you can pour the topping in later. Put the tray back in the freezer for roughly 30 minutes so that it can solidify a little bit.
After 30 minutes have passed, puree your strawberries, juice, and water together until it is smooth. Proceed to pour the filling to nearly the top of each cup until you run out, there may be a couple of extra drops left (not much though). Put the tray back into the freezer and let the cheesecake bites set for 1-1.5 hours before serving. Store in freezer for eating later, if you’d like; but remember to let them sit outside the fridge for around 15 minutes before eating to get them at their best!