Plant-based, vegan, date-sweetened, 7 ingredients, no-bake

and absolutely delicious.

There are endless flavor combinations with this recipe, so get creative! It makes the perfect gilt-free treat to spoil your honey with on valentines day or just treat yo'self (can I get an amen from all my fellow single ladies?), because lets be honest even if you aren't vegan, dairy free, or gluten free, these are irresistible!

This recipe starts with a 2 ingredient crust! I love using this simple crust for other treats like mini pumpkin pies or even rolled into simple cashew energy bites! All you need to do is measure our your ingredients and blend it in a Vitamix or food processor.

2-Ingredient Vegan Crust

Directions:

Add cashews to your food processor and process into its a fine meal consistency. Then add dates in and blend until a loose dough forms - it should stick together when you squeeze a bit between your fingers. If it's too dry, add a few more dates. If too wet, add more almond or walnut meal. Note: if your dates are too hard, soak them in warm water for at least 15 min to soften.
Lightly grease a standard, 12 slot muffin tin with coconut oil spray. To make removing the cheesecakes easier, cut strips of parchment paper and lay them in the slots. This creates little tabs that makes removing them easier to pop out once frozen!
Next scoop in heaping 1 Tbsp amount of crust and press with fingers to compact it and really press it down.

Ingredients:

3/4 cup raw cashews
2 dates

Next, pick your flavor add-in

Peanut Butter + Dark Chocolate
Cheesecake Dream Bites

Serves: 14 cups
Dietary restrictions: vegan, raw, dairy free, gluten free

Directions:

Add all filling ingredients to a blender and mix until very smooth.
You don't need a Vitamix for this recipe, just a high quality blender. I mixed mine for 1 minute or "pureed" it until silky smooth.
Taste and adjust seasonings as needed.
Divide filling evenly among the muffin tins. Tap a few times to release any air bubbles, then cover with plastic wrap and freeze until hard - about 4-6 hours.
Once set, remove by tugging on the tabs or loosening them with a butter knife. They should pop right out. Keep in the freezer for up to 1-2 weeks.
Optional: Top with melted dark chocolate, cacao nibs, and unsweetened coconut flakes.
Optional: You can set them out for 10 minutes before serving to soften, but I like them frozen as well!

Ingredients:

1 cup raw cashews
1 tbsp fresh lemon, juiced
3/4 cup raw coconut chunks (I purchase mine at Trader Joe's)
1/2 tsp vanilla extract
1/3 cup unsweetened, vanilla almond milk (I use Silk brand)
2 dates, pitted (if dates aren't soft, soak in warm water for 10 min)
2 tbsp peanut butter (I use Crazy Richards for minimal ingredients and no added sugar)

Raspberry coconut Cheesecake Dream Bites

Serves: 14 cups
Dietary restrictions: vegan, raw, dairy free, gluten free

Directions:

Add all filling ingredients to a blender and mix until very smooth.
You don't need a Vitamix for this recipe, just a high quality blender. I mixed mine for 1 minute or "pureed" it until silky smooth.
Taste and adjust seasonings as needed.
Divide filling evenly among the muffin tins. Tap a few times to release any air bubbles, then cover with plastic wrap and freeze until hard - about 4-6 hours.
Once set, remove by tugging on the tabs or loosening them with a butter knife. They should pop right out. Keep in the freezer for up to 1-2 weeks.
Optional: Top with dried raspberries and unsweetened coconut flakes.
Optional: You can set them out for 10 minutes before serving to soften, but I like them frozen as well!

Ingredients:

1 cup raw cashews
1 tbsp fresh lemon, juiced
3/4 cup raw coconut chunks (I purchase mine at Trader Joe's)
1/2 tsp vanilla extract
1/3 cup unsweetened, vanilla almond milk (I use Silk brand)
2 dates, pitted (if dates aren't soft, soak in warm water for 10 min)
1/2 cup fresh raspberries (or other fresh berries)

Matcha Coconut Cheesecake Dream Bites

Serves: 14 cups
Dietary restrictions: vegan, raw, dairy free, gluten free

Directions:

Add all filling ingredients to a blender and mix until very smooth.
You don't need a Vitamix for this recipe, just a high quality blender. I mixed mine for 1 minute or "pureed" it until silky smooth.
Taste and adjust seasonings as needed.
Divide filling evenly among the muffin tins. Tap a few times to release any air bubbles, then cover with plastic wrap and freeze until hard - about 4-6 hours.
Once set, remove by tugging on the tabs or loosening them with a butter knife. They should pop right out. Keep in the freezer for up to 1-2 weeks.
Optional: Top with unsweetened coconut flakes.
Optional: You can set them out for 10 minutes before serving to soften, but I like them frozen as well!

Ingredients:

1 cup raw cashews
1 tbsp fresh lemon, juiced
3/4 cup raw coconut chunks (I purchase mine at Trader Joe's)
1/2 tsp vanilla extract
1/3 cup unsweetened, vanilla almond milk (I use Silk brand)
2 dates, pitted (if dates aren't soft, soak in warm water for 10 min)
1 tbsp organic Matcha powder

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XO - ROOTS REBOOT

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