RAW FIT VEGAN CHEESECAKE BITES

RAW FIT VEGAN CHEESECAKE BITES

I’m so excited to be sharing this recipe! Vegan cheesecake bites are the star of today and I don’t think I have ever been this pumped about a dessert recipe before. Be sure to bookmark this one, because it’s one you’ll find yourself making multiple times (guilty). I personally love these raw cheesecake bites over a real slice of cheesecake, and it’s not only because I’m sensitive to dairy. It might sound crazy, but if you try this simple recipe out you’ll understand the love I have for these healthy and irresistible bites.

PACKED WITH PLANT POWER: Dates, walnuts, cashews, Garden of Life Raw Fit plant protein powder, fresh squeezed lemon, almond milk, Garden of Life Virgin Coconut Oil, organic pure maple syrup, and berries

  • Dates: help hold the crust together + adds a natural sweetness
  • Walnuts: the superstar of the crust + adds a delicious crunch to each bite
  • Cashews: nutrient dense + makes the bulk of the silky smooth filling
  • Garden of Life Raw Fit: adds a nutritious boost of plant protein + flavour
  • Fresh lemon juice: adds the acidity a regular slice of cheesecake has
  • Unsweetened almond milk: plant based milk option + contributes to the fillings consistency
  • Coconut oil: healthy fats + contributes to the fillings consistency and flavour
  • Pure maple syrup: natural sweetener that contain antioxidants + minerals
  • Berries: rich in antioxidants + pairs perfectly with cheesecake

THE AMAZINGNESS IN EACH BITE: Sweet, tart, creamy, smooth, raw, vegan, dairy free, gluten free, satisfying to the sweet tooth, and packed with plant protein, fiber, and healthy fats.

A WALK THROUGH THE RECIPE:

  1. The Crust:

Grab a 12 slot muffin tin, grease with coconut oil + add parchment paper to each slot, this will make removing the cheesecake much easier. Make sure the parchment paper comes up a bit so you have something to pull. You will concoct the crust by adding all the crust ingredients into a food processor (I used my Vitamix for this recipe). Once the crust is ready, it will have a sticky loose dough consistency. You’ll then scoop generous tbsp amounts of the crust and divide it among each muffin slot. Press the crust down with your fingers and make sure it is compact. If your crust is too crumbly, add more dates, if the crust is too wet, add more walnuts.

  1. The Filling:

The best part! Make sure you have soaked the raw cashews ahead of time, either overnight or for at least 4 hours prior. Once the cashews have finished soaking, drain the water then add them into a high-speed blender with the rest of the filling ingredients. Blend all ingredients together until smooth and silky. Once filling is complete, pour it overtop of the crust in each muffin slot. Lightly tap the muffin tin on the counter to make sure the filling is even.

  1. The Toppings:

Top each cheesecake bite with fresh or frozen blueberries, raspberries, or any berries of choice. Place the muffin tin back into the freezer covered with plastic wrap for 4 hours, or until cheesecake bites have completely hardened.

NOTE: These cheesecake bites are even more delicious when enjoyed with drizzles of nut butter, dairy-free/vegan chocolate sauce, or a fresh berry sauce. I also find they’re best devoured when you set them out for at least 15 minutes on the counter to soften up a bit prior to serving. Get creative with this recipe and have some fun! This recipe is actually quite versatile.

RAW FIT VEGAN CHEESECAKE BITESRAW FIT VEGAN CHEESECAKE BITESRAW FIT VEGAN CHEESECAKE BITESRAW FIT VEGAN CHEESECAKE BITESRAW FIT VEGAN CHEESECAKE BITESRAW FIT VEGAN CHEESECAKE BITESRAW FIT VEGAN CHEESECAKE BITES

RAW VEGAN CHEESECAKE BITES

  • Servings: 12
  • Difficulty: Moderate
  • Print

A delicious and healthy version of cheesecake that contains plant powered nutrition and simple ingredients. Packed with healthy fats, plant based protein, and fibre, this decadent and nutritious vegan dessert option tastes better than real cheesecake. This recipe is one that will nourish your sweet tooth and be sure to impress your guests.


Ingredients

    Crust:
  • 1 cup pitted dates, soaked
  • 1 cup raw walnuts
  • Pinch of sea salt
  • Filling:
  • 1 cup raw cashews, soaked
  • 2 scoops Garden of Life Raw Fit Protein Powder
  • 1/4 cup Garden of Life Virgin Coconut Oil, melted
  • Juice from half of a lemon
  • 1/2 cup unsweetened almond milk
  • 1/4 cup organic pure maple syrup
  • Toppings:
  • Fresh or frozen blueberries, or raspberries, or any berries of choice

Directions

  1. Make sure you have soaked the cashews in water overnight, or for at least 4 hours prior to using them in this recipe. You will also want to soak your dates in warm water to soften them. If the dates are fresh, you will only need to soak them for around 10 minutes. If they are hard, soaking time can take up to 30 minutes for them to soften.
  2. Add walnuts to a food processor and process them into a ground meal. Add the dates and sea salt in and blend until a slightly sticky and loose dough forms, use a spatula to push down the sides in between blending. If it’s too wet, add more walnuts, if it’s too dry add more dates.
  3. Lightly grease a muffin tin that has 12 slots with coconut oil and add parchment paper into each slot. This will make cheesecake removal much easier.
  4. Scoop generous tbsp amounts of crust and divide it evenly into each muffin slot. Pack it down with your fingers or the back of a spoon.Place in the freezer for the crust to firm up while you begin making the filling.
  5. Add the filling ingredients into a high-speed blender and blend for about 1 – 2 minutes, or until a smooth, creamy, and silky consistency is achieved. Taste the filling and adjust the flavour as needed. I used my Vitamix, however any high-speed blender will work for the filling. Depending on your blender appliance, you made need to add extra tbsp amounts of almond milk in between blending to achieve a smooth and creamy consistency.
  6. Pour and divide the filling evenly over top of the crust in the muffin slots. 7. Top each one with a few berries. Cover with plastic wrap and place in the freezer for about 4 hours, or until completely hard.
  7. Once the cheesecake is set, you can easily remove them by pulling them by the parchment paper you placed at the base of each muffin slot. Keep cheesecake bites stored in the freezer up to 2 weeks. Soften them up a bit by setting them out on the counter for around 10-15 minutes prior to serving.

What are some of your favourite cheesecake flavours? Be sure to share them with me by commenting below so I can incorporate them into more raw vegan cheesecake recipes. If you try this recipe out, be sure to tag me on Instagram @thenourishedvibe and use the hashtag #thenourishedvibe so I can see your creations! I used one of my absolute favourite plant based protein powders in this recipe, Garden of Life Raw Fit, which I would highly recommend you to try if you haven’t! You can also check out their Instagram page @gardenoflifecanada for some more healthy recipes, and to check out more of their amazing health food products. Have a happy and healthy weekend everyone!

Good vibes only,Jenna

Once again the stunning photos in today’s blog post are courtesy of the talented Kristen at LoveCraft Photography. Go give her some love!

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