Description
These raw peppermint cheesecake bites are perfect to bring to a holiday cookie exchange! Made with cashews and sweetened with dates, they’re the best bite-sized treat!
Ingredients
Scale
For the chocolate shell:
- 1/3 cup coconut oil, melted
- 1/4 cup maple syrup
- Pinch of salt
- 1/2 cup + 1 Tablespoon cacao powder
For the cheesecake filling:
- 1 1/4 cup raw cashews, soaked for at least 2 hours
- 1/4 cup canned coconut milk, shaken well
- 2 Tablespoons lemon juice
- 20 drops Better Stevia Liquid, Peppermint Cookie
- 2 pitted dates
- Pinch of salt
- 1/4 cup crushed candy canes
Instructions
- For the chocolate shell: melt the coconut oil and whisk in remaining ingredients until the texture resembles a smooth chocolate. Leave to cool until slightly warm.
- Scoop 1 teaspoon into each cavity of a silicone baking mold. I used this one – https://amzn.to/2qJa6Jk. Swirl around the mold until the chocolate coats all sides. You might need to brush the chocolate up the walls of each cavity. I used the end of a chopstick to do this.
- Place in the freezer to set for 30 minutes.
- While the chocolate sets, make your cheesecake filling. Combine all ingredients, except the crushed candy canes, in the basin of a food processor or high-powered blender. Blend until smooth and creamy.
- Spoon mixture evenly between cavities, smoothing the top, and sprinkle with crushed candy canes. Place in freezer to set for two hours.
- Remove from mold and store in an airtight container in the freezer.
- Remove from freezer right before serving.