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
- To make the crust: Combine all crust ingredients in a food processor and process until a sticky mixture forms.
- 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.
- To make the filling: Add all filling ingredients except for cocoa powder and salt to the food processor and process until smooth and creamy.
- Remove muffin tray from the fridge or freezer and pour half of the “cheesecake” filling on top of each base.
- Add cocoa powder to the food processor and process some more to combine. Dollop the chocolate mixture on top.
- Transfer the tray to the freezer and let it chill for 1-2 hours.