Key Lime Cheesecake Bites (paleo, grain free, dairy free, egg free)

  • 1/2 cup raw almonds
  • 2 tablespoons melted coconut oil
  • 1/2 cup raw cashews, soaked in water overnight & drained
  • 1/3 cup full-fat coconut milk (well shaken)
  • 3-4 tablespoons raw honey
  • 4 limes, juiced & zested
Instructions

  • Line a muffin tin with 6 cupcake liners and set aside.
  • Place the almonds and melted coconut in a blender or food processor and blend until the mixture is crumbly and sticks together when pinched between you fingers.
  • Place one heaping tablespoon in each lined muffin cavity, and press the mixture down using the back of a spoon to make a mini “crust”.
  • Place the muffin tin in the freezer for 15-20 minutes, while you prepare the filling.
  • In the food processor add the drained cashews, coconut milk, honey, and lime juice. Puree until smooth and transfer to a measuring cup.
  • Remove the muffin tin from the freezer when the crusts have hardened a bit and pour the filling mixture over the crusts. Top with lime zest and place back into the freezer for at least 4-6 hours to harden.
  • Store in the freezer until ready to serve. Enjoy!
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