Dairy Free Sweet Potato Cheesecake Bites
These Dairy Free Sweet Potato Cheesecake Bites are incredibly smooth and tasty you won't believe they are packed with cashews and sweet potatoes!
Ingredients
- 1 ¼ cups crushed graham crackers
- 5 tbsp coconut oil
- ¼ cup coconut sugar
- 1 ½ cups raw cashews
- ½ cup mashed sweet potatoes
- 1 tsp vanilla extract
- ⅓ cup maple syrup
- ¼ cup full-fat coconut milk
- ¼ tsp sea salt
- ¼ 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
Instructions
- 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.
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