Sweet Treat: Key Lime Cheesecake Bites

By: Ariana Johnson

Ingredients

  • ½ cup of raw almonds 
  • 2 tablespoons melted coconut oil
  • ½ cup raw cashews, soaked in water overnight and drained
  • ⅓ cup full-fat coconut milk (well shaken)
  • 3-4 tablespoons of raw honey
  • 4 limes, juices and zested

Instructions

  1. Line a muffin tin with 6 cupcake liners and set aside.
  2. Place the almonds and melted coconut in a blender or a food processor and blend until the mixture is crumbly and sticks together when pinched between your fingers.
  3. Place one heaping tablespoon in each lined muffin cavity, and press the mixture down using the back of a spoon to make a mini ¨crust¨.
  4. Place the muffin tin in the freezer for 15-20 minutes, while you prepare the filling.
  5. In the food processor add the drained cashews, coconut milk, honey, and lime juice. Puree until smooth and transfer to a measuring cup.
  6. Remove the muffin tin from the freezer when the crust hardens a bit and pour the filling mixture over the crusts. Top with lime zest and place back in the freezer for at least 4-6 hours to harden.

Store in the freezer until ready to serve. Enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *