This is a recipe from Nutriholist, which I adapted according to the ingredients I had! These salted brownie “cheesecake” bites are so decadently creamy and sweet, you’d never guess that there is no cream or sugar involved!

Ingredients

For the crust:

• 1 cup almonds
• 5 dates, pitted
• 2 Tbsp. cocoa powder
• 2 Tbsp. coconut oil
• ½ tsp. cinnamon
• Pinch of salt

For the filling:

• 1 ½ cup cashews
• ½ cup unsweetened almond milk
• 1 Tbsp. honey
• 2 Tbsp. coconut oil
• ½ tsp. vanilla essence
• 2 Tbsp. cocoa powder
• Pinch of sea salt

1. To make the crust: Combine all crust ingredients in a food processor and process until a sticky mixture forms.
2. Grease a muffin tray however you see fit (not really necessary if it’s a non-stick tray). Transfer the crust mixture to the trays and press down into an even layer. Place in the freezer or fridge while you prepare the filling.
3. To make the filling: Add all filling ingredients except for cocoa powder and salt to the food processor and process until smooth and creamy.
4. Remove muffin tray from the fridge or freezer and pour half of the “cheesecake” filling on top of each base.
5. Add cocoa powder to the food processor and process some more to combine. Dollop the chocolate mixture on top.
6. Transfer the tray to the freezer and let it chill for 1-2 hours.