I LOVE desserts. I love them SO much that I sometimes I wonder if I was born with 32 sweet tooths instead of just one. Okay, bad dad joke- I couldn’t help myself! Anyways, you know what I love just as much as dessert? Making healthy food taste just. like. dessert. You read that right- healthy food. Meaning nuts, fruits, spices, no sugar. You get the gist.
Besides the fact that its for my favorite meal, there are a number of reasons why I love this recipe. I’ll give you my top three:
- Healthy to the core- Made with raw, wholesome ingredients like cashews and dates, that actually help with the refuel and recovery process.
- NO BAKING- less mess to clean and no risk of burning these delicious treats. This also means no more excuses for those of you who “don’t know how to cook” 🙂
- Prep time takes all of about 10 minutes- As long as you can remember to soak your cashews, you can whip a batch together after your morning workout with minimal effort. Don’t worry if you forgot to soak your cashews. You can hack this by boiling them on low heat for about 15 minutes.
Okay I lied, I’m giving you my top four. My absolute favorite thing about this recipe is how fresh all of the ingredients taste. There is just something about the combination of fresh blueberries, juice from a real lemon, and fresh mint leaves that has the power to fill any void imaginable!
The process to “no bake” these is simple. I prefer to take a blend-blend-freeze approach.
Step 1: combine ingredients for your crust (the bottom layer) in a food processor or high powered blender. When combined pack tightly into the bottoms of a lined muffin tin.
Step 2: combine ingredients for your filling (top layer) in a food processor or high powered blender. When combined, spoon mixture into muffin pans and top with fresh blueberries.
Step 3: place muffin pan in the freezer for about four or so hours until “cheesecakes” are frozen. Once these babies are nice and solid, remove them from the freezer and transfer to an airtight, freezer safe container for safe keeping. This will help prevent freezer burn.
When you’re ready to enjoy, I suggest placing them on the counter to thaw for a few minutes before digging in. This will help make sure you’re able to bite through them and will really help the flavors stand out!
Bon Appetite!
- • 1/2 cup raw hazelnuts
- • 1/2 cup raw pecans
- • 1/2 cup raw almond slivers
- • 4 dates, de-pitted
- • 1 TBS cinnamon
- • 1/2 TBS nutmeg
- • 1/2 TBS raw honey
- • 1/3 cup virgin coconut oil
- • Dash of sea salt
- • 1 cup fresh blueberries
- • 1 cup raw cashews, soaked in water overnight (or at least three hours) and drained
- • 5 dates, de-pitted
- • Handful of fresh mint leaves
- • 2 TSP fresh lemon juice
- • 1/2 cup full-fat coconut milk
- • 1 tsp vanilla extract
- • Soak cashews overnight or for at least 3 hours. Drain water.
- • Make crust (bottom layer) by combining hazelnuts, pecans, almond slivers, dates, cinnamon, nutmeg, honey, coconut oil, and sea salt in food processor or high powered blender. Pulse and blend until all ingredients are completely combined.
- • Scoop crust into lined muffin pan tins and pack tightly.
- • Make filling (top layer) by combining blueberries, soaked and drained cashews, dates, mint leaves, lemon juice, coconut milk and vanilla extract in food processor or high powered blender. Blend until all ingredients are completely combined.
- • Spoon blueberry filling into muffin tins and garnish with fresh blueberries, lemon zest, or mint leaves as desired.
- • Transfer muffin tin to freezer until frozen (at least 4 hours).
- • Once frozen, remove cheesecake bites from muffin tin and transfer to an airtight, freezer safe container.
- • Place cheesecake bites on counter to thaw, serve and enjoy!
- • Store in airtight, freezer safe container for up to one month
- • Additional dates can be added to increase sweetness
- • Soak cashews at room temperature overnight (preferred) or for at least three hours. If you're short on time boil cashews over low heat for ~15 minutes until soft. Drain water and use in recipe.
