Hello everybody, it’s Louise, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, creamy cashew-coconut cheesecake bites. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
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Recipe of Creamy Cashew-Coconut Cheesecake Bites
To get started with this particular recipe, we must first prepare a few ingredients. You can cook creamy cashew-coconut cheesecake bites using 8 ingredients and 6 steps. Here is how you cook it.
Ingredients
The ingredients needed to make Creamy Cashew-Coconut Cheesecake Bites:
Prepare 12 oz dark chocolate chips, melted
Get 1 cup raw cashews, soaked overnight and drained
Get 1/3 cup unsweetened coconut milk
Take 2 tbsp cup coconut oil, melted
Take 2 tbsp raw honey
Get 1/2 tsp vanilla essence
Make ready 2 tbsp chopped cranberries
Take 2 tbsp chopped pistachios
Instructions
Instructions to make Creamy Cashew-Coconut Cheesecake Bites:
Melt chocolate chips using a double boiler with a tbsp of coconut oil until smooth, about 5 minutes.
Use a teaspoon to spoon the melted chocolate into the ice cube tray and use a clean finger to coat sides and bottom. Freeze for 15 minutes.
In the meantime, combine soaked cashews, coconut milk, coconut oil, raw honey and vanilla essence in a blender. Blend until smooth and creamy.
Mix the chopped cranberries and pistachios into the cream.
Fill ice cube molds and top with melted chocolate.
Return the mold to the freezer for another 3-4 hours. Gently pop the bites out of the mold. Store leftovers in freezer.
As simple as that Recipe of Creamy Cashew-Coconut Cheesecake Bites
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