Caramel Cheesecake Bites


I love making desserts that don’t require any baking, keeping the nutrients in the food and soaking nuts to make them easier to digest. Raw desserts are fun and really easy to make, and often just require a single food processor that does all the work for you! This cheesecake is dairy-free, so easy to make, and requires only a few simple ingredients.

First on the list is cashews, cashews, cashews! They are absolutely the best nuts for making raw desserts. The first time I soaked cashews and made a chocolate “cheese”cake it was a life-changing event, and ever since I’ve wanted to do some more experimenting with them. So get ready for more cashew recipes, because after this one I’ve got a few more ideas to try. I know, nuts are expensive, but keep an eye for sales at bulk food and grocery stores, and buy just as much as you need. I was surprised how far these cashews went in the recipe, and ended up with dessert for weeks from just one batch!

Using dates in this recipe replaces the sugar or a sweetener. I ended up using regular dates because they are a lot less expensive, and still give a nice sweetness, but if you have the chance to use medjool dates instead – do it! Medjools are so much softer and more flavourful, and I think they’d lend an even stronger caramel flavour to this dairy-free cheesecake.

I decided to make a crackly, chocolate coating for these cheesecake bites because why not, right? If you don’t like the taste of stevia I suggest trying a liquid version; I found the flavour a lot better. You could also add a touch of maple syrup instead of (or in addition to) the stevia.

Caramel Cheesecake Bites
A sugar-free, dairy-free, cashew dessert sweetened with dates and made completely raw!
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For the crust
  1. 1 cup pecans
  2. 1/4 cup coconut oil
  3. 1 tsp vanilla
For the filling
  1. 2 cups cashews
  2. 1 cup dates (medjool are best!)
  3. 1/4 cup coconut oil
  4. 2 tbsp vanilla
For the chocolate coating
  1. 1/2 cup cocoa powder
  2. 1/2 cup cocoa butter (or coconut oil, but the butter will be a better flavour!)
  3. 20 drops liquid stevia
  4. 1 tbsp vanilla
  1. Soak the cashews completely covered in water for 12-24 hours
  2. Soak the dates for at least 2 hours just covered in water
  3. Drain the dates (but save the water!) and soak the pecans for a couple hours in that water
For the crust
  1. In a food processor, combine all the crust ingredients and process for a couple minutes
  2. Cover an 8x8 pan with plastic wrap and press crust into a thin layer covering the bottom of the pan
For the filling
  1. Combine all the filling ingredients in the food processor and blend until smooth
  2. Pour over the crust and smooth the top
  3. Place in the freezer for 2 hours, then pre-slice into squares
  4. Freeze overnight and then separate squares
Chocolate coating
  1. Melt all ingredients in a double boiler
  2. Whisk until well combined
  3. Dip frozen squares into chocolate and place on a parchment covered cookie tray
  4. Refrigerate for an hour until chocolate is solid
  5. Store in the freezer and serve frozen or slightly thawed for the perfect consistency!
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