7/2/2012 update: I reduced the amount of lemon juice and upped the vanilla for a less tangy taste. I prefer it over the original but I left the original recipe with a strikethrough for those who prefer a tangier taste.
Makes 20 tarts plus about 12 cheesecake bites OR 36 cheesecake bites (no crust).
Adapted from wholefamilyfare.blogspot.com.
1/2 cup raw pecans
heaping 1/2 cup soft pitted dates
1/4 cup raw flaked coconut
pinch sea salt
NOTE: The crust recipe makes enough for about 20 tarts, but you will have leftover filling. Double the crust recipe if you want to make more.
4 cups raw cashews that have been soaked in water and drained
NOTE: Do not skip the soaking! I soaked 2 cups of cashews for 24 hours and the volume expanded by about 50 percent to yield the 4 cups. If you soak for less time, you will probably need to start with more cashews.
2/3 cup raw honey, liquified
2/3 cup coconut oil (do not substitute), liquified
2/3 1/3 cup fresh lemon juice
beans from 2 4 vanilla pods, scraped or 2 4 tsp vanilla extract
- Combine crust ingredients in a food processor and process until it holds together when pressed. Add another date, if needed.
- Press crust evenly into the bottom of tart tin, or muffin tin, or 8-inch springform pan.
NOTE: When I used the brownie bite pan, I didn't include the crust.
- Prepare filling by combining all ingredients in a blender. Blend until smooth. I used the puree setting on my blender. Once you feel the filling is smooth enough, blend it a little more.
NOTE: You probably won't be able to get a smooth enough consistency using a food processor, but something like a Vitamix would work great.
- Pour the filling on top of the crust.
- Cover loosely and freeze for 4 hours or overnight.
- Remove cheesecake from freezer 30 minutes before serving. If you leave them out too long, it becomes cashew pudding! Still delicious though!
Carrot Cake with Primal Cream Cheese Frosting
Check for Paleo eBook