Plant-based Elderberry Cheesecake Bites
12
20 minutes
45 minutes
Plant-based Dessert
Healthy Snack
Healthy, quick, fun to make! Excellent snack with protein and healthy sweeteners--all age crowd-pleaser!
Ingredients
blank
- 1 cup pitted dates
- 1 cup raw walnuts
blank
1 1/2 cups raw, soaked and drained cashews
- 1/4 cup lemon juice
- 1/3 cup coconut oil (melted)
2/3 cup full-fat coconut milk or another plant-based milk. Be sure to scoop out both liquid and solids from the can!
- 1/2 cup honey (agave nectar or maple syrup to make it vegan)
blank
Leftover cashew blend from the first layer
- ½ cup fresh berries
3 Tbsp Carmel Berry Co Elderberry Syrup, Honey +Lemon preferred
blank
Additional fresh berries, caramel, chocolate drizzle or honey
Directions
blank
Puree 1 cup pitted dates and 1 cup raw walnuts in a food processor until it’s finely chopped and sticky.
Press the dates and walnut blend into the bottoms of a muffin-cup lined muffin pan. It helps to divy up all the dough before pressing down, and wet your fingers/spoon too.
blank
In a mixer, puree filling ingredients until creamy and then pour on top of the crusts, filling halfway. You will have filling left over.
Place in the freezer for about 30 minutes.
blank
Puree remaining cashew filling with ½ cup fresh berries and 3 Tablespoons Carmel Berry Co. elderberry syrup.
- Pour over the first layer, filling to the top, then add fresh berries and any other desired toppings.
Freeze until hard (about an hour), peel off the muffin cups and enjoy! You can keep them in the fridge for up to three days (peel off muffin cups when still frozen) or in the freezer for a couple weeks.
Healthy, quick, fun to make! Excellent snack with protein and healthy sweeteners--all age crowd-pleaser!