I used to hate cheesecake growing up because the texture grossed me out, but I am loving these little bites. Using few ingredients, these are vegan, oil free, gluten free and refined sugar free.Â
crust //
1 cup GF oats (sub with walnuts or graham cracker)
6 organic medjool dates (pitted)
2 tbsp water (to help it stick together)
cheesecake filling //
6 organic medjool dates (pitted)
1tbsp maple syrupÂ
3/4 – 1 cup cashew butter (could sub tahini)
3/4Â @elmhurst1925Â oat milk
1/4 lemon, squeezed
1 tsp vanilla extract + shake of salt
Berries of choice (I used wild blueberries)
In the food processor, blend the crust ingredients until they clump together. Spoon crust mix into the bottom of each muffin tin and press down with fingers to create a crust at the bottom of each (fills about 6). Freeze.
Food process the filling ingredients, pour into the muffin tins on top of the crusts. I had extra so I made one extra bite with no crust. Top each bite with a spoonful of berries of choice and swirl them for a magical touch. Freeze overnight. Thaw them out for a few minutes before eating.
Makes 6 – 7 bites*