Keto Vegan Cheesecake Bites (No-bake Fat Bombs!)
These irresistible low-carb cheesecake bites are so rich and creamy that you won’t believe they’re vegan, sugar-free and keto-friendly! A healthy and easy dessert that you should try!
Equipment
- • Food processor
Ingredients
Instructions
- 1
In a cupcake pan, prepare 10 cupcake liners.
- 2
In a food processor add all the ingredients for crust and pulse until they become small crumbs.
- 3
Divide the crumbly dough evenly into the cupcake liners. Press and flatten the small doughs to fill the bottom of the liners.
- 4
Drain and rinse the soaked cashews and macadamia nuts.
- 5
In a food processor, blend all filling ingredients until smooth. Taste and add more erythritol if necessary.
- 6
Divide the filling equally among the cupcake liners, on top of the crusts you made earlier.
- 7
Put the cupcake pan into the freezer for about 1-2 hours or until set (you can alternatively put it inside the refrigerator but they will take longer to get firm).
- 8
Enjoy them right away or transfer them to the refrigerator for storage.*See session ' STORAGE ' in blog post
Notes
*The taste of raw nuts is more cheesecake-like but they must be soaked beforehand (see blog post for ‘ WHY SOAK THE NUTS BEFOREHAND? ’).