LEMON/RASPBERRY CHEESECAKE BITES

By LEP04

Ingredients

• (Soak 1 cup of raw cashews in water for 1/2 hour or longer)

Preparation

Step 1

LEMON/RASPBERRY CHEESECAKE BITES

(Soak 1 cup of raw cashews in water for ½ hour or longer)

CRUST:
¼ cup raw cashews into food processor
HINT: Process cashews first, then add the following ingredients and continue to process.
1½ cups unsweetened shredded coconut
¼ cup coconut oil
7 dates (MEDJOOL) remove pits
½ tsp. vanilla (FRONTIER)
pinch of sea salt
-Process ingredients in the food processor until it comes together in a ball. (If ball is NOT forming, add 1 or 2 more dates.)
ADD: 2 TBS of Agave Nectar
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.

CHESSECAKE FILLING:
Pinch of sea salt into the food processor
Young coconut flesh (scrape with a spoon the inside of a young, white coconut)
¼ cup lemon juice
1 tsp. vanilla
1/3 cup coconut oil
½ cup Agave Nectar
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.)