Ask anyone who knows me: I'm obsessed with finding recipes that replace 'traditional' treats. Eating healthy shouldn't mean sacrificing your favourite foods! I can't wait for you guys to try this recipe for salted caramel cheesecake bites. They taste just like the 'real thing' - but they're dairy-free and full of clean ingredients, so they won't leave you feeling heavy and bloated. We all know that feeling. These bite-sized treats are made with one of my favourite products in this month's box: Spiral Foods Salted Caramel Coconut Milk. It's creamy and delicious, and SO fun to experiment with. Peta Xx
- 1 cup raw almonds
- 1 cup desiccated coconut
- 10 Medjool dates
- 1 tsp vanilla bean paste
- Pinch sea salt
- 1 tsp coconut oil
- 2 cups cashews, soaked overnight/ least 2 hours
- ½ cup Spiral Foods Salted Caramel Coconut Milk
- ½ cup maple syrup
- 1 teaspoon vanilla bean paste
- Pinch pink salt
- 1/3 cup coconut butter, melted
- 2 tbsp melted coconut oil
Almond butter caramel sauce (optional)
- ¼ cup almond butter
- 2-3 tbsp maple syrup
- 2 tbsp coconut oil
- Spiral Foods Salted Caramel Coconut Milk, to thin
- Combine all the crust ingredients into a food processor until the mixture resembles breadcrumbs.
- Press the base into mini springform baking tins or a large tin and use your fingers to flatten it.
- To make the cheesecake filling, add all ingredients to a high-powered blender. Blend on high for two to three minutes or until creamy.
- Pour the filling onto the crusts and gently tap to flatten and remove any air bubbles. Place the cheesecakes in the freezer for about 4 hours to set.
- Remove the cheesecakes from the springform tins.
- Combine all the ingredients for the caramel sauce in a bowl with a spoon, adding the salted caramel coconut milk as needed.
- Decorate with caramel sauce, fresh figs and enjoy.
- Store in the fridge or freezer