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