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No-Bake Berry Cheesecake Bites | Paleo, Vegan

Servings: 12
Calories: 239kcal

Ingredients

For the Crust

  • 1 cup almond flour
  • 4 pitted dates
  • 2 tbsp coconut oil
  • 1/4 tsp salt
  • 1/4 tsp cinnamon

For the Filling

  • 1 cup raw cashews (soaked in cold water for 2+ hours, for best texture)
  • 1/4 cup canned coconut cream
  • 1/4 cup coconut oil
  • 1/3 cup honey or maple syrup*
  • 1 tbsp lemon juice
  • 2 tsp vanilla extract
  • pinch salt

For the Topping

  • 2 cups fresh berries
  • honey or maple syrup for drizzling

Instructions

  • In a food processor, pulse the crust ingredients until a "dough" consistency forms and the dates are chopped fine.
  • Line a 12-cup muffin tin with paper cups, then scoop about 1 Tbsp of the dough into each cup.  Use your fingers or the back of a spoon to press the crust into the bottom and slightly up the sides.
  • Rinse out the food processor, then work on your filling.  Combine all of the filling ingredients, pulsing until super smooth.  Spoon the mixture evenly into each of the 12 cups.  Top with fresh berries, arranging them as you like.  Drizzle lightly with honey or maple syrup.
  • Transfer the tarts to the freezer for about 1 1/2 to 2 hours, or until they are firm.  Store in the refrigerator.  Serve chilled.

Notes

  • If you're trying to keep these vegan-friendly, stick to maple syrup in place of honey.
  • For the coconut "cream", just scoop the thick stuff off the top of a can of full-fat coconut milk.