If there was ever a combo to rival the likes of peanut butter and chocolate, that combo would be cheesecake and cinnamon rolls. These decadent little bites of heaven are insanely good and completely natural.
Seriously, they are incredible.
What makes these bites even better is the fact that they don’t contain any dairy, gluten or refined sugars. They are raw, vegan and every bit as rich and creamy as you’d want your cheesecake to taste. Even traditional dessert lovers won’t be able to get enough of these!
In all honesty, I am at a loss for words when it comes to describing how sinfully delicious these are. Even pictures don’t do these justice. All I can say is give these a go if you have incredibly strong willpower. You won’t be able to stop at one! Take it from someone who tried!
- 8 (2 OZ.) plastic Dixie cups
- ***Crust:***
- 1 cup raw pecan halves
- 1 cup raw walnut halves
- 1/2 tsp. all spice
- 1 tsp. cinnamon
- 1/8 tsp. nutmeg
- 1/8 tsp. finely ground sea salt
- 8 medjool dates; pitted
- 3 Tbsp. 100% pure maple syrup
- ***Filling:***
- 1 cup raw cashews; soaked for 30 minutes; drained and rinsed
- 3 Tbsp. 100% pure maple syrup
- 3 Tbsp. virgin, unrefined coconut oil; melted
- 1 tsp. pure vanilla extract
- 1 tsp. lemon juice; freshly squeezed
- ***Topping:***
- 1 tsp. cinnamon
- 1 tsp. stevia in the raw granulated baking sugar
- 1 Tbsp. virgin, unrefined coconut oil; melted
- In a small dish, cover 1 cup of raw cashew halves in cool water, and set aside to soak for about 30 minutes.
- In a food processor, combine all of the ingredients for your crust. Mix until dough begins to form a ‘ball.’
- Taking about 2 Tbsp. of your mixture at a time, place mixture into individual plastic Dixie cups, and with your fingers, press to evenly distribute throughout the bottom and sides of each cup.
- Place finished cups in freezer for about 10 minutes while you make your filling.
- Clean out your food processor to use for filling.
- Drain and rinse your raw cashew halves, then add to food processor along with other filling ingredients.
- Mix until filling is completely smooth, with no visible pieces of cashews remaining.
- With a small spoon, fill your crust lined Dixie cups with your ‘cheesecake’ filling, smoothing out the tops. When finished, prepare your cinnamon/sugar topping.
- In a small dish, combine all ingredients for topping and whisk together. Drizzle over the tops of your cheesecake bites and place bites back into the freezer for at least 4 hours.
- When ready to serve, simply run a butter knife around the outside edges of the crust to lift it out from the Dixie cup. The bites should come out easily.
- Let bites sit out for about 5-10 minutes to soften.