raspberry 'cheesecake' bites

gluten-free, nut-based, healthier version of "cheesecake"! I'm so excited about these, and cannot express how delicious these are. probably one of my favorite recipes thus far. GIVE 'EM A GO!

· gluten free,vegan,paleo

the ingredients

the base

2 cups Purely Elizabeth granola

1/4 cup coconut oil

the middle

1.5 tsp vanilla

1/2 tsp cinnamon

1 tbs honey ⁣(for vegan version, sub with 1 tbs maple syrup)

1/3 cup + 1 tbs Fage yogurt (for non-dairy or vegan option, you can swap with coconut yogurt!)

1 cup cashews, soaked

2 tbs tahini (can also swap nut butter)

1/2 cup Raspberries

juice from 1/2 a lemon

the topping

1/2 cup raspberries

handful of pumpkin seeds (optional)

the process

soak the cashew in boiling water for ~10-15 minutes.
blend the "base" ingredients in a food process or blender.
line a muffin tin (ideally a silicone one!) with this base mixture. (mine only filled 11 of the 12 cups!). place in freezer for 20 minutes.
blend all the "middle" mixture (except raspberries!) in a food processor or blender. fold in raspberries.
remove the base mixture from freezer, and drop dollops of the "middle" mixture on top of each of the 11 muffin holders. place back in freezer for 20 minutes.
smash the 1/2 cup raspberries (for topping) in a small bowl. remove the cups from freezer and add the smashed raspberries a-top each cup!
store in sealed container in refrigerator for up to 4 days