no-bake vegan + paleo caramel cheesecake bites

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Our friend, Nicole Nelson, a certified holistic life coach from “living well with nic” is satisfying all of your sweet tooth cravings with this fantastic vegan, gluten-free and paleo dessert.

It’s a no-bake dessert that you can keep chilled and ready in your freezer, so it’s perfect for summertime.

no-bake vegan + paleo caramel cheesecake bites

vegan, paleo, gluten-free, dairy-free, egg-free recipe | makes 12 bites

Ingredients

For the crust

• 1 cup packed pitted medjool dates (roughly 10-12 dates)

• 1 cup raw walnuts or pecans

For the filling

• 1/3 cup sünabloom nogurt

• 1.5 cups raw cashews

• juice of 1 large lemon

• 2/3 full-fat coconut milk

• 1/2 cup maple syrup or coconut nectar

For the caramel sauce

• 1 tbsp arrowroot powder or cornstarch

• 1 medjool date, pitted

• 1.25 cups coconut cream or full-fat coconut milk

• 3/4 cup coconut sugar

• 1/2 tsp pure vanilla extract

• 1/4 tsp sea salt

Instructions

1. Make the crust by adding the dates and nuts to a food processor or high-speed blender and blend until a loose dough forms- it should stick together when you squeeze it a bit with your fingers.

2. Line a standard muffin tin with 12 liners (alternatively, mini muffins work great too!)

3. Scoop in heaping tablespoon of crust into each liner and press down with fingers. place in the freezer to firm up for at least 15-20 minutes while you mix up the filling.

4. Add all filling ingredients to a blender and mix until very smooth.

5. Pour the filling evenly among the muffin tins. Stick them in the freezer for about 4-6 hours.

6. While the cheesecake bites are in the freezer, make the caramel sauce.

7. Add the arrowroot starch, date, and 3/4 cup coconut cream to a blender or food processor. Blend on high until creamy and smooth.

8. To a small saucepan, add the coconut cream mixture and the coconut sugar. Heat over medium heat and whisk or stir as it comes to a low simmer. As soon as the caramel is glossy and golden brown, it's ready. It should only take a few minutes.

9. Remove saucepan from heat and add remaining 1/2 cup coconut milk or cream as well as salt and vanilla. Whisk together and let cool.

10. Once the cheesecake bites are set, drizzle the caramel sauce on top. 

11. Store the bites in the freezer.

Notes

• You’ll have extra vegan caramel sauce left over, and you can save it to drizzle on apples, ice cream or your next delicious dessert!