Key Lime Cheesecake Bites
Makes around 15-18 small bites or A HUUUUUGE BIG ONE!!!! 😀
150g Pitted Dates
120g Unsweetened Shredded Coconut
150g Raw Cashews
1 tsp Vanilla Extract (not vanilla essence)
120g Cup Cashew Butter (or low-Fat organic Cream Cheese or vegetarian substitute)
1 Tsp Vanilla Extract
120ml Non-Fat Plain Greek Yogurt (organic preferably or vegetarian substitute)
2 tbsp Honey (Optional if you like it sweet)
3 tsp xylitol
Zest of 1/2 Lime
Juice of 1/2 Lime
Extra Lime Zest for Topping
Using your small food processor bowl and blade blend all cheesecake filling ingredients until smooth and set aside.
Using your large food processor bowl and blade process all crust ingredients until dough like consistency with visible chunks of nut. (I would add broken pieces of dark chocolate!! But you could add some dried berries such as Goji for a change)
Grease or line a 8×8 baking pan or grease a glass dish with coconut oil.
Press crust mixture evenly into baking dish.
Top with cheesecake filling using a spoon or spatula to make sure the filling is evenly distributed over the crust.
Thinly sprinkle your extra lime zest over the top.
Cover and freeze overnight. When you’re ready to serve remove from the freezer, cut into squares and serve immediately.
You can adapt this recipe to use different nuts for a base if preferred. I’m off to eat some I prepared earlier!
Big Love, small tummies,
Jill Gardner – The Fat Controller x