Mini Cheesecake Bites paleo recipe


Ingredients
  • Cheesecake Filling
  • 8 oz. softened cream cheese
  • ¼ cup unsweetened coconut, UNTOASTED
  • ¼ cup unsweetened coconut, TOASTED
  • ¼ cup coconut oil
  • 1 oz. roasted almonds, ground coarsely
  • 1 tsp. vanilla extract
  • 3 tbs. coconut flour
  • 1-2 tbs raw honey
  • Tiny pinch of salt


Homemade chocolate
Note: double the chocolate recipe to make 24 cheesecake bites or quadruple if you want to have the chocolate all the way around the cheesecake filling.

Ingredients
  • 2 tbs almond butter
  • 3 tbs coconut oil
  • 2 tbs raw unsweetened cacao powder
  • ½ tsp vanilla
  • pinch of salt
  • 1 tbs raw honey
  • about 12 whole pecans


Instructions
  • combine all ingredients in a double broiler
  • stir until all melted and combined
  • place 1 pecan in each mold
  • pour the chocolate over the pecans
  • freeze for about 30 min


Keep in fridge or freezer

Instructions
  • Toasted coconut
  • Toast ¼ cup coconut on a pan at 400ºF for 5-6 minutes or until just golden.
  • Remove and cool.

Cheesecake Filling
  • In a mixing bowl, whip the soft cream cheese with a rubber spatula.
  • Add both the toasted and untoasted coconut and the chopped almonds. Stir well.
  • Add the salt, coconut flour, raw honey and vanilla extract.
  • Add the coconut oil last.
  • Beat the mixture well to make your best attempt to incorporate the oil into the mixture.

Silicone mold
  • Fill the bottom of the silicone mold with the melted chocolate
  • Place in freezer for about 20 minutes
  • remove from freezer and add the cheesecake filling on top of the chocolate
  • place it back in the freezer and once hardened remove cheesecake bites from the silicone mold