Elderberry Cheese Cake Bites (plant-based!)

Plant-based, clean ingredients, absolutely delicious healthy treat
Servings 12 mini cakes
Prep Time 1 hr


  • 1 cup pitted dates
  • 1 cup raw walnuts
  • 1 1/2 cups raw, soaked cashews
  • 1 large lemon or 1/4 cup lemon juice
  • 1/3 cup coconut oil (melted)
  • 2/3 cup full-fat coconut milk or another plant-based milk
  • 1/2 cup agave nectar or maple syrup (or honey if not vegan)
  • 1/2 cup fresh berries
  • 3 TBSP Carmel Berry Co Elderberry Syrup


  1. Puree in a food processor and press into the bottoms of a greased muffin pan.
  1. Puree filling ingredients and layer on top of the crust, filling halfway. Place in the freezer for about 30 minutes. You will have filling left over.
  1. Blend 1/2 cup berries (blue or black or raspberries) and the Elderberry Syrup with the remaining filling. Spoon on top of first layer and top with more berries, chocolate, caramel, or whatever you’re feeling. Freeze until hard and enjoy! You can keep them in the fridge for up to three days or in the freezer for a couple weeks.