Raw Lemon Cashew Cheesecake Bites
These Raw Lemon Cashew Cheesecake Bites are a delightful treat that combines the creamy texture of cashews with the refreshing zest of lemon. Perfect for a guilt-free dessert, they are raw, vegan, and bursting with flavor.
Equipment
- 1 food processor
- 1 mixing bowl
- 1 9x5 inch loaf pan or silicone mold
- 1 spatula
- 1 set measuring cups and spoons
Ingredients
- 1 cup raw almonds
- 1 cup medjool dates pitted
- ¼ teaspoon sea salt
- 2 cups raw cashews soaked in water for at least 4 hours
- ½ cup lemon juice freshly squeezed
- Zest of 1 lemon
- ⅓ cup maple syrup
- 1 teaspoon vanilla extract
- a pinch sea salt
Instructions
- In a food processor, add the raw almonds and process until finely ground.
- Add the pitted medjool dates and sea salt; continue to process until the mixture becomes sticky and holds together when pressed.
- Press the crust mixture evenly into the bottom of a loaf pan or silicone mold to create a firm base.
- Set aside in the freezer while you prepare the filling.
- Drain the soaked cashews and add them to the food processor.
- Add the lemon juice, lemon zest, maple syrup, vanilla extract, and a pinch of sea salt to the food processor.
- Process until the mixture is completely smooth and creamy, scraping down the sides as necessary.
- Pour the cashew filling over the crust in the pan and spread it evenly with a spatula.
- Freeze the cheesecake bites for at least 4 hours, or until firm.
- Once set, remove from the freezer and cut into bite-sized pieces.
- Let them sit at room temperature for about 10 minutes before serving for the best texture.
Notes
Store leftovers in an airtight container in the freezer for up to 1 month.
You can substitute almonds with any nuts of your choice for the crust.
Feel free to adjust the sweetness by adding more or less maple syrup based on your preference.
Garnish with lemon zest or fresh berries before serving for an extra touch.