These delicious no-bake cheesecake bites are the perfect sweet treat to satisfy your sweet tooth.  

Makes 24

 

Ingredients

  For the crust: 125g pecans 6 medjool dates 15g shredded coconut ¼ tsp sea salt For the filling: 125g raw cashews (soaked for 3 hours) 100g frozen strawberry slices 90g agave nectar 50g coconut oil (melted) 2 tbsp lemon juice For the swirl/topping: 100g frozen strawberries, melted    

Directions

  For the Crust: Remove the pits from the medjool dates and soak them in warm water for 10 minutes. Drain and place in a food processor along with the remaining ingredients. Process until the nuts are crumbled and the crust is sticking together. Press about 1½ tsp of the mixture into the bottom of each mini muffin cup. Drain and rinse cashews in fresh water, add them to a high-speed blender, with frozen strawberries, agave nectar, melted coconut oil, and lemon juice. Blend until smooth. Pour this mixture into a bowl and set aside.   For the Swirl/Topping: Allow the frozen strawberries to melt at room temperature until soft, then blend into a smooth purée. Take a tbsp of the cashew filling and pour on top of the pressed crust. Then take ½ tsp of strawberry purée and dollop on top of the cashew filling. Take the end of a toothpick and swirl the two mixtures around. Freeze the cheesecakes for 1-2 hours until solid. Remove them from the mini muffin trays and allow to thaw for 10-15 minutes before enjoying.    

Nutritional Information

  Calories 112 k/cal Protein 2g Carbs 7g Fats 9g Fibre 0g