LEMON/RASPBERRY CHEESECAKE BITES

By LEP04

Ingredients

• CRUST:
• Soak 1 cup of raw cashews in water for 1/2 hour or longer
• 1/4 cup raw cashews into food processor
• HINT: Process cashews first, then add the following ingredients and continue to process.
• 1 1/2 cups unsweetened shredded coconut
• 1/4 cup coconut oil
• 7 dates (MEDJOOL) remove pits
• 1/2 tsp. vanilla (FRONTIER)
• pinch of sea salt
• 2 tablespoons agave nectar
• CHESSECAKE FILLING:
• Pinch of sea salt into the food processor
• Young coconut flesh (scrape with a spoon the inside of a young, white coconut)
• 1/4 cup lemon juice
• 1 tsp. vanilla
• 1/3 cup coconut oil
• 1/2 cup Agave Nectar

Preparation

Step 1

CRUST:-Process ingredients in the food processor until it comes together in a ball. (If ball is NOT forming, add 1 or 2 more dates.) Then add agave.

Line mini muffin pans w paper cups and place 1 tsp. into cups until bottoms are covered…it’s your crust …make an even layer.
Put in freezer for 5 min. or longer.

Filling: DRAIN the soaked cashews, put in food processor , and BLEND till creamy.
SPOON mixture into muffin tins (they need to be taken OUT of freezer). DROP fresh raspberry in each …PUT into refrigerator for ½ hour or longer.

(If you want to make muffins ahead and freeze….omit raspberry until you want to serve.)