Looking for a last minute red, white, and blue treat to make for the 4th?
These raw vegan cheesecake bites will fool anybody. They are creamy, tangy, perfectly sweet, and filled with healthy fat + protein.
Bring to your 4th of July celebration + be the hit of the party.
Red, White, and Blue Raw Vegan Cheesecake Bites
Make this recipe? Tag @composednutrition + hashtag #composednutrition
Recipe
15 minutes | 24 mini bites
Ingredients
coconut oil spray
Crust
8 pitted dates
1 cup almonds + pecans
1/2 cup unsweetened shredded coconut
Filling
2 cups soaked raw cashews
2 1/2 Tbsp coconut oil
1/2 cup full fat coconut milk
2 Tbsp lemon juice
1/4 cup coconut nectar
sprinkle pink Himalayan salt
Toppings
blueberries
mashed raspberries
Directions
Blend together crust ingredients in a food processor or high-speed blender. Roll into balls + press flat into a mini cupcake tin greased with coconut oil.
Blend together cheesecake filling ingredients in a food processor or high-speed blender + pour on top of crust.
Decorate mini cheesecakes with blueberries + mashed raspberries.
Freeze for at least an hour. Let thaw for a couple minutes to make them easier to remove from the tin.
Did you know I have a pantry guide? Download your Composed Kitchen: Stocked Pantry Guide to have all the staples on hand that I use most often in my recipes!
Krista is a Chicago-based registered dietitian nutritionist, certified health coach, and certified personal trainer offering virtual nutrition coaching using a functional and integrative approach to help you feel vibrant, balanced, and confident. Looking to get your body + brain back?
