Ingredients
Scale
1 cup pitted Medjool dates
1 cup raw walnuts
1½ cups raw cashews (soaked)
Juice of 1 lemon (about 1/4 cup)
1/3 cup melted coconut oil
2/3 cup coconut cream (top of can)
1/2 cup agave nectar or maple syrup
Instructions
1. Pulse dates to sticky crumbs.
2. Add walnuts, pulse, mix with dates.
3. Press into muffin cups, freeze.
4. Blend cashews, lemon, oil, coconut cream, sweetener.
5. Spoon over crust, tap to release air.
6. Freeze 4–6 hours until firm.
Notes
Soak cashews in hot water for 1 hour if short on time.
Store cheesecake bites in an airtight container in the freezer for up to 2 weeks.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Vegan
- Diet: Vegan
Nutrition
- Serving Size: 1 bite
- Calories: 180
- Sugar: 10g
- Sodium: 5mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg