Paleo Cookie Butter Cheesecake Bites recipe

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Ingredients

1 cup almond flour
1 teaspoon coconut flour
¼ cup coconut sugar
3 tablespoons salted grass-fed butter
1 teaspoon ground cinnamon
1 cup raw cashews
¼ cup salted butter, cut into small pieces
1 tablespoon coconut flour
¼ cup coconut sugar
3 teaspoons blackstrap molasses
2 teaspoons ground cinnamon
⅛ teaspoon ground cloves
½ teaspoon vanilla extract
⅛ teaspoon sea salt
1 pinch ground black pepper
1 ½ cups raw cashews, soaked in boiling water for 30 minutes
¼ cup lemon juice
¼ cup coconut oil
⅔ cup cream from the top of full-fat canned coconut milk
¼ cup honey
½ teaspoon coconut flour
1 teaspoon vanilla bean powder
1 pinch sea salt

Nutrition Info

629 calories
carbohydrate: 46.5 g
cholesterol: 26.7 mg
fat: 48.7 g
fiber: 4.5 g
protein: 10.7 g
saturatedFat: 20.5 g
servingSize: -
sodium: 316.7 mg
sugar: 13.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat almond flour and coconut flour in a nonstick skillet over medium heat, until lightly toasted and fragrant, 2 to 3 minutes. Be careful not to burn flours. Transfer to a high-speed blender. Add coconut sugar, butter, and cinnamon, blend to combine.

  2. Press about 1 heaping teaspoon of crust mixture into the bottoms of 8 silicone muffin molds. Freeze for 10 minutes while preparing filling.

  3. Combine cashews, butter, coconut flour, coconut sugar, molasses, cinnamon, cloves, vanilla extract, sea salt, and pepper in a high-speed blender, blend cookie butter topping until well combined.

  4. Drain soaked cashews. Combine cashews, lemon juice, coconut oil, coconut cream, honey, coconut flour, vanilla bean powder, and sea salt in a high-speed blender, blend until filling is creamy and fully combined.

  5. Remove frozen crusts from the freezer. Pour filling over the crust and freeze for 10 minutes.

  6. Top each 'cheesecake' with about 1 teaspoon of cookie butter and swirl using the tip of a butter knife. Return to the freezer for 30 minutes, or up to overnight.

Recipe Yield

8 servings

Recipe Note

These mini 'cheesecakes' are paleo, grain free, and gluten free. They're naturally sweetened and they have the tart creaminess of a cheesecake thanks to cashews, and the spicy sweetness of speculoos cookie butter.

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