Vegan Cheesecake Bites
cheesecake bites

When I gave up Dairy after my Whole30 Reintroduction I missed the creamy deliciousness of cheesecake.  I used to make them all the time in a variety of flavors.  I had a reputation of being a cheesecake gourmet and even donated a cheesecake a month to the school auctions each year.  So when that was no longer a part of my diet due to severe tummy issues I was pretty bummed.

Then I found this Vegan Ice Cream recipe that tastes just like Cheesecake and oh boy....I am a very happy girl.  It was a lovely accident when I had some extra soaked cashews from something else I was making.  I googled "what to do with raw soaked cashews" and this little recipe came up from The Earth Diet.  It is so easy and so versatile that I will be playing around with the combinations all summer.  For this concoction I made the "Ice Cream" mix and put it in a silicone mold.  I then froze the tray until it set and then popped the cakes out.  I pureed blueberries for the topping and added some toasted coconut and grain free granola.  Heavenly!!  Think I might tinker with a Key Lime one next.  

 

Cashew "Ice Cream"

1 1/2 cups of cashews soaked overnight

1 small lemon

1/2 cup maple syrup

1/4 cup extra virgin coconut oil

1 Tablespoon Vanilla

dash of salt

In a Food Processor or Vitamix blend "Ice Cream" mix for 5 minutes or until creamy.  Pour into molds or in a tupperware container.  Freeze.  Pop out and top with your choice of goodies.