No Bake Chocolate PB Mini Cheesecake Bites (vegan)

No Bake Chocolate PB Mini Cheesecake Bites (vegan+grain free)

 

No Bake Chocolate PB Mini Cheesecake Bites (vegan+grain free)
Print

No Bake Chocolate PB Mini Cheesecake Bites


Course Dessert, Snack
Servings 6 cheesecakes
Author greensforgains

Ingredients

Base:

  • 1/2 cup almond flour
  • 3 calmyrna figs
  • 1 tbsp almond milk

Cheesecake:

  • 1 cup cashews (soaked overnight or for at least 2 hours)
  • 1/2 banana
  • 1/4 cup avocado or coconut oil
  • 1/2 tbsp maple syrup
  • 2 calmyrna figs
  • 1/4 cup peanut butter
  • 1/4 cup almond milk
  • 1/3 cup mini chocolate chips
  • Dash of cinnamon

Instructions

  1. Pulse the base ingredients in a food processor and press mixture into 6 silicone muffin cups.

  2. Blend the cashews, almond milk and oil until smooth.

  3. Add in the peanut butter, figs, maple syrup, banana and cinnamon. Continue to blend until everything is combined.

  4. Stir in mini chocolate chips then pour the cheesecake mixture over the base. Place in the freezer for at least 1 hour before serving.

Recipe Notes

I used the following in this recipe:

-Bob's Red MillΒ almond flour
-Woodstock Foods organic chunky peanut butter
-Chosen Foods avocado oil
-Enjoy Life Foods mini chocolate chips
-The New Barn unsweetened almond milk

Substitutions:

-Feel free to use dates instead of figs
-Use any mix ins or nut/seed butters you'd like (I've tried both PB and almond butter)
-Unsweetened coconut milk will work in place of almond milk

Let me know what you think if you make them!

Leave a Reply