Hi gorgeous wonderful people! Happy Monday everyone! Let’s start this week in a positive note.

Today we are making some raw vegan strawberry cheesecake bites.

These might seem slightly hard to prepare but they are really not. We all know I’m all about simple and easy recipes and this one is no exception. It only takes about 15 minutes to make and you only need 5 simple ingredients.

These bites are also refined sugar free. They are only sweetened with fruit and because of that much better for you. These won’t make you feel sick and tired or anything but will just give you a lot of energy and you will feel great after eating these.

My favorite natural sweetener are dates. I love the taste of them and their variations. You can use them in literally anything. I used them in this cheesecake as well and they worked perfectly.

The crust in these is very dense and the cheesecake layer is super creamy. Even though we store these in freezer they are not icy what so ever. They melt very nicely in your mouth and when the flavors combine together it’s pure heaven.

I think these cheesecakes might be my new favorite dessert. I seriously like these so much. I love how well the flavors go together and that it doesn’t taste like health food what so ever.

This post is also my contribution to one and only #fruitsandveggiesmonday hosted by our lovely @lenasveganliving. If you want to join the contest (which you totally should) you can find more info about it here. I can’t believe we are already on week 40! Time truly flies by so fast when you are having fun!

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STRAWBERRY CHEESECAKE BITES 🍰🍓

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Ingredients:

• ½ cup dates
• ¾ cup hazelnuts
• 1 tbsp cacao powder
• 1 cup strawberries
• ½ cup cashews
• puffs
• forest strawberries (optional)

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Method:

1/ Soak dates and cashews overnight.

2/ In a blender or food processor add soaked dates, hazelnuts and cacao powder. Blend until the nuts are crumbled and crust is sticking together.

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3/ Lay muffin tray with muffin tins. Separate the crust evenly into them. Press down with your fingers or spoon to flatten the crust.

4/ In a blender or food processor add strawberries and soaked cashews*. Blend until smooth.

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5/ Take some of the cashew strawberry cream and put on top of the crust. Divide evenly into all tins. Flatten with a spoon.

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6/ Top with some puffs and forest strawberries if you have any. If you don't, no worries you can just leave it as is.

7/ Put in a freezer for 4+ hours or preferably overnight. After that time is over you can take them out of the freezer, let them sit for 5 to 10 minutes and then enjoy!

8/ Store in freezer for up to a month.

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Notes:

*If you want to make the cheesecake layer sweeter add a few soaked dates.

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Thanks for reading, I hope you enjoyed today's recipe! Have a wonderful day!

Nina ✨