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Paleo Caramel Cheesecake Bites Recipe

Ingredients

How to make it

  • Prepare a regular-sized muffin tin by greasing it with coconut oil.
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  • To make the crust.
  • Add the dates and almonds into a food processor and blend until finely chopped.
  • The mixture should begin to stick together and form a dough.
  • Scoop a heaping tablespoon into each muffin tin and, using your fingers or the bottom of a drinking glass, firmly press the mixture down until it completely sticks together.
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  • To make the filling.
  • Wipe out your food processor and add the cashews, coconut cream, maple syrup, and 1/4 cup coconut oil.
  • Blend until creamy and smooth.
  • Pour the mixture into the tins over the mini crusts.
  • Place in the freezer for 4-6 hours.
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  • To make the caramel sauce.
  • While the cheesecakes are freezing, prepare the caramel sauce by adding the coconut palm sugar, coconut milk, honey, and butter into a large glass mixing glass.
  • Microwave for 3-4 minutes, stirring every minute, until the sugar has completely melted.
  • (Be careful not to overcook it, because it will boil over.)
  • Allow the sauce to cool at room temperature until the cheesecakes have hardened.
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  • Remove the cheesecakes from the muffin tins and drizzle the caramel sauce over the cheesecake bites and enjoy!

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The Cook

tuilelaith Columbia, MO

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