Ingredients
- Cheesecake Filling
- 8 oz. softened cream cheese
- ¼ cup unsweetened coconut, UNTOASTED
- ¼ cup unsweetened coconut, TOASTED
- ¼ cup coconut oil
- 1 oz. roasted almonds, ground coarsely
- 1 tsp. vanilla extract
- 3 tbs. coconut flour
- 1-2 tbs raw honey
- Tiny pinch of salt
Homemade chocolate
Note: double the chocolate recipe to make 24 cheesecake bites or quadruple if you want to have the chocolate all the way around the cheesecake filling.
Ingredients
- 2 tbs almond butter
- 3 tbs coconut oil
- 2 tbs raw unsweetened cacao powder
- ½ tsp vanilla
- pinch of salt
- 1 tbs raw honey
- about 12 whole pecans
Instructions
- combine all ingredients in a double broiler
- stir until all melted and combined
- place 1 pecan in each mold
- pour the chocolate over the pecans
- freeze for about 30 min
Keep in fridge or freezer
Instructions
- Toasted coconut
- Toast ¼ cup coconut on a pan at 400ºF for 5-6 minutes or until just golden.
- Remove and cool.
Cheesecake Filling
- In a mixing bowl, whip the soft cream cheese with a rubber spatula.
- Add both the toasted and untoasted coconut and the chopped almonds. Stir well.
- Add the salt, coconut flour, raw honey and vanilla extract.
- Add the coconut oil last.
- Beat the mixture well to make your best attempt to incorporate the oil into the mixture.
Silicone mold
- Fill the bottom of the silicone mold with the melted chocolate
- Place in freezer for about 20 minutes
- remove from freezer and add the cheesecake filling on top of the chocolate
- place it back in the freezer and once hardened remove cheesecake bites from the silicone mold
