How to Make No-Bake Cheesecake Bites
Blend the filling: Put the honey, almond milk, coconut oil, soaked cashew nuts, and vanilla extract in a blender and blend until smooth.
Prepare the ice tray: Grease the ice cube tray with coconut oil and spoon melted chocolate into each cube mold. Make sure the bottom and sides are covered in chocolate, and freeze for 30 minutes.
Add the filling: Spoon the filling into each frozen chocolate mold. Add one frozen raspberry to each mold and push it into the filling. Top with melted chocolate and freeze for a minimum of four hours. Remove from the freezer about five minutes before serving.
Storing and Refrigerating Instructions:
To Store: Cheesecake bites can be stored in the freezer for up to three months. You can keep them in the molds or take them out and store them in freezer-safe bags or containers. I’d recommend taking them out and putting them in a freezer-safe container for easy access and to stop them from being squished in a freezer-safe bag.
To Refrigerate: Cheesecake bites are best served directly from frozen, but you can keep them in the refrigerator for up to three days as long as they are stored in an airtight container. Keep in mind that you’ll need to freeze them first to let them set properly and then refrigerate after.
P.S. – Cheesecakes are a dessert staple. Unfortunately, the ingredients list leaves a lot to be desired, especially if you are strictly Paleo. So, we’ve taken it upon ourselves to create other paleo-friendly creations that are sure to rival traditional desserts. Give these ones a go:
#1 – Paleo Salted Caramel “Cheesecake” Bars
This story originally appeared on Paleogrubs
