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Paleo Cheesecake Dip

Servings: 3
Calories: 153kcal

Ingredients

  • 3 pitted dates (or honey, to taste)
  • 1/2 cup raw cashews*
  • 2 cups hot water
  • 2 tsp lemon juice
  • 1/4 cup coconut milk

Flavor Options:

    Pumpkin Pie Cheesecake:  1/4 cup pumpkin puree + 1 tsp pumpkin pie spice

      Berry Cheesecake:  1/2 cup berry of choice (fresh or frozen), pureed

        Almond Joy Cheesecake:  3 Tbsp shredded coconut (unsweetened) + 2 Tbsp chocolate chips + 2 Tbsp almond butter

          Salted Caramel Cheesecake:  1/4 cup Paleo-friendly caramel sauce (this one from Living Healthy With Chocolate looks great!) + 1/2 tsp sea salt

            Banana Cream Cheesecake:  1 ripe banana, pureed + 1/2 tsp vanilla extract

              Key Lime Cheesecake:  3 Tbsp lime juice + 1 tsp lime zest

                Instructions

                • Soak the cashews and dates in a small bowl with 2 cups of hot water, uncovered, for about 10 minutes to soften (or longer if you're patient!)
                • Drain the water, and transfer the cashews & dates to a food processor or blender.  Add the coconut milk and lemon juice (+ honey, if you're using it), and blend until super smooth.  You can add a bit more coconut milk as needed until you reach your preferred consistency.
                • Transfer to a serving bowl, and enjoy plain or stir in the ingredients for whichever cheesecake flavor you choose.  Refrigerate until cool & serve chilled.
                • Enjoy with sliced apples or pears to dip, spread on some grain-free bread, or eat it with a spoon.  :)

                Nutrition

                Calories: 153kcal | Carbohydrates: 13g | Protein: 4g | Fat: 11g | Saturated Fat: 3g | Sodium: 17mg | Fiber: 1g | Sugar: 6g | Iron: 2mg