No Bake Strawberry Cheesecake Bites

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No Bake Strawberry Cheesecake Bites

Yield: 8

Cook time: 8 HourTotal time: 8 Hour

Ingredients

• 1/2 cup Oats (rolled)
• 1 cup Cashews (raw, soaked for at least one hour, rinsed, divided
• 2 tbsps Coconut Oil (melted)
• 1/2 tsp Vanilla Extract
• 1/8 tsp Sea Salt
• 1/2 cup Coconut Cream
• 1/4 cup coconut water from the coconut cream can
• 1 1/2 cups Frozen Strawberries
• 2 tbsps Lemon Juice

Instructions

1. Line a muffin tray with muffin liners or use a silicone muffin tray.
2. In a food processor or high-powered blender, add the oats and half of the cashews. Blend until a flour-like consistency is reached. Add the melted coconut oil, vanilla extract, and salt. Blend again until it's smooth, and you can pinch the dough without it crumbling.
3. Take approximately two heaping tablespoons of the mix and place into each muffin cup. Press down to make a crust.
4. In a blender, add the coconut cream, coconut water, strawberries, lemon juice, and the remaining cashews. Blend until smooth. Add more coconut water if needed. Divide the filling into each muffin cup.
5. Freeze for at least three hours or overnight for best results. When ready to eat, remove from the freezer and thaw for five to ten minutes. Enjoy!

Notes

Leftovers: Freeze in an airtight container for up to one month.

Serving Size: One serving is one cheesecake bite.

Nutrition Facts

Calories

181

Fat

14.4 g

Carbs

10.8 g

Fiber

1.5 g

Protein

3.6 g

Please note: The nutritional information provided is an estimate and may vary based on product types or brands. For the most accurate results, calculate the nutrition with the actual ingredients used in your recipe.

https://www.nicoletorgeson.com/recipes/no-bake-strawberry-cheesecake-bites

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