Dairy Free Sweet Potato Cheesecake Bites
Another round of sweet potatoes made into a sweet treat, these Dairy Free Sweet Potato Cheesecake Bites are perfection.
If you are new to website and Little Bits Of in general there is a bit of a backstory with me and sweet potatoes, we kinda go way back. The year was 2016 and I had just come up with the novel idea to slice sweet potatoes vertically and toast them like you would bread. The trend of sweet potato toast slingshotted me all the to the Dr Oz show in NYC, read all about that time back before kids here. So after the sweet potato toast tread happened I still loved cooking about baking with sweet potatoes, they are the perfect ingredient to add protein, Vitamin C and potassium and can be made to be sweet or savory.
When you look at the recipe you may get nervous that there are so many steps, but I assure you this is an easy dessert recipe to make and will be a total crowd pleaser. You want to make sure your cashews have enough time to soak so toss those in water first thing so they can hangout for at least 4 hours, this will ensure they they are easy to blend. Over the years I have learned that a sweet potato can be poked and tossed into he microwave to cook so you don’t have to wait for the oven to warm up.
The base layer gets mixed up in a bowl and pressed into the bottom of muffin tins and baked until golden brown. Once the cashews have soaked they get tossed into a high power blender to get completely blended with the sweet potatoes, vanilla, maple syrup and coconut milk. Once the mixture is complete blended you just transfer it to a ziplock bag and pipe into the base layer. Top with more crumble or even mini chocolate chips and toss in the freezer. These Dairy Free Sweet Potato Cheesecake Bites will sure to please everyone around the table. Enjoy.
Sweet potatoes , the most versatile vegetable around:
These Dairy Free Sweet Potato Cheesecake Bites are incredibly smooth and tasty you won’t believe they are packed with cashews and sweet potatoes!
- 1 1/4 cups crushed graham crackers
- 5 tbsp coconut oil
- 1/4 cup coconut sugar
- 1 1/2 cups raw cashews
- 1/2 cup mashed sweet potatoes
- 1 tsp vanilla extract
- 1/3 cup maple syrup
- 1/4 cup full-fat coconut milk
- 1/4 tsp sea salt
- 1/4 tsp cinnamon
- 3 Tbsp melted coconut oil (refined for no coconut flavor), you can use light olive oil too
- 2 Tbsp lemon or lime juice
- Start with soaking the raw cashews in a bowl covering them in water for 4-12 hrs.
- Preheat the oven to 350 degrees and line a muffin tin with paper liners (or a silicone muffin pan).
- In a medium bowl combine graham cracker crumbs, 5 tablespoons coconut oil & coconut sugar and mix until evenly combined.
- Scoop about 2 tablespoons of cookie dough into each muffin liner and flatten slightly. There will be some leftover crumbs, save those!
- Bake for about 10 minutes or until lightly browned.
- Once the cashews are done soaking, drain water and add to a high powered blender or food processor with remaining ingredients.
- Put cashew mixture in ziplock bag with cut off the tip.
- Once cookies have cooled, squeeze cashew mixture into the cookie cups and top with remaining graham cracker crumbs.
- Put them in the freezer to harden for at least 2 hours and store in the freezer as well. And store in the freezer as well.