Salted Caramel No Bake Cheesecake Bites
I’m finally back with another recipe YAY!!
If you have been following my journey on Instagram you probably know that this summer my family relocated to Italy because of the Army. As much as this was exciting and something we were looking forward too, it has turned to to be one of the most challenging times my life. Moving with kids is always a challenge, we have moved a lot being military family, but this one hit REAL HARD. Maybe it was because we spent the last 5 years in Colorado which is the most time we ever lived anywhere, or maybe it is because my oldest is almost 13 and puberty as we all know is a bitch. I don’t know why this move had to be so difficult, but it has literally sucked everything out of me which is one of the main reasons I just have not posted on here for months.
So here I am finally getting these Dairy Free Cheesecake Bites that I made for Thanksgiving on here to share the recipe with all of you. These are so tasty and I love keeping a batch in the freezer if I am craving something sweet yet these are still healthy. Of course when i don make these they don’t last long because all my kids love them just as much as I do!!
Ingredients:
2 Cups Cashews ( soaked for 6 hours)
1/4 Cup Raw Honey
1/2 a 15oz can of Full Fat Coconut Milk
1 tsp Vanilla Extract
1/4 tsp Sea Salt + additional sea salt for sprinkling over frozen bars
Ingredients for Caramel Sauce:
5 Medjool Dates Pitted
1/4 Cup Filtered Hot Water
2 TBSP Coconut Sugar
1 TBSP Coconut Oil Melted
1/2 tsp Seat Salt
Directions:
Drain and rinse Cashews and add to a high speed blender ( one like a Vitamix)
Add the rest of the ingredients to the blender except ingredients for the sauce and blend on high until you have a creamy smooth thick mixture.
Line a 9x11 baking dish with parchment paper ( I prefer unbleached) and add the the Cashew Cream mixture to the lined dish spreading the mixture out evenly. set aside while you prepare the sauce.
In a saucepan warm 1/4 cup of filtered water until it comes to a boil and add your 5 Medjool Dates. Remove from heat and allow the dates to sit in the hot water for 15-20 minutes.
After 20 minutes place the dates along with the water mixture in the blender ( make sure to rinse the blender after you prepare the cashew cream). Add the Coconut Sugar and blend on high until the mixture is like a paste.
Add the date mixture to a small bowl and add your sea salt and coconut oil and mix together. The sauce should be thick.
Now add 1/2 of the Caramel Sauce to Cashew Cream mixture by dropping some in different spots then swirling it around with a fork or knife.
Put the other 1/2 of sauce in a pastry bag ( if you don’t have a pastry bag make your own by taking a plastic snack baggy filling it up with your sauce then cutting a small end off. Top the remainder of the sauce on the top of the cashew cream mixture.
Place the mixture in the freezer for 2-3 hours so they completely freeze. Remove them, lightly dust with additional Sea Salt and cut into bite size squares.
Store cheesecake bites in an air tight container in the freezer and enjoy straight out of the freezer or if you want them slightly soft just leave them out fro 5-10 minutes before you eat them!
ENJOY!!
