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Raspberry Cheesecake Bites

These low-sugar bites of decadence offer a rich, cheesecake-like experience thanks to their flavorful addition of Cacao Butter.

INGREDIENTS

2 Tbsp raw Pecans

1/8 tsp ground Cinnamon

Sea Salt

1/2 cup Coconut Butter

1/4 cup finely chopped Navitas Organics Cacao Butter

1½ Tbsp raw Honey or Maple Syrup

1 tsp fresh Lemon Juice

2 tsp Vanilla Extract

10 drops Liquid Stevia

3/4 cup Navitas Organics Cashew Nuts

1/3 cup fresh Raspberries, halved

DIRECTIONS

Set aside a plate with 16 small paper candy cups.

Finely chop the pecans into an almost flour-like consistency. Transfer to a small bowl and mix with the cinnamon and a pinch of salt. Set aside.

Fill a saucepot with a couple inches of water and bring to a boil. Reduce heat to low and place a heatproof bowl that is slightly larger than the pot on top. Add the coconut butter and Cacao Butter to the bowl and let slowly melt for a few minutes.

Once fully melted, remove the butters from the heat and transfer to a food processor using a silicone spatula. Add the honey or maple syrup, stevia, lemon juice, vanilla extract and 1/8 teaspoon salt. Pulse until smooth. Scrape down the sides of the processor to push the mixture back near the blades and add the Cashews. Process until the nuts are partially broken down or the size of small gravel. Transfer the mixture to a bowl.

Remove 16 raspberry halves and set aside for garnish. Add the remaining raspberries to the cheesecake mixture and gently stir the mixture to incorporate – some of the berries will partially smash, while others remain whole.

Use a melon-baller or spoon to divide scoops of the mixture into the 16 candy cups. Press down to flatten slightly, then dust with the pecan mixture, about ¼ – ½ teaspoon per cup. Cover and refrigerate for a minimum of 1 hour longer before serving.

Store leftovers in the refrigerator in a sealed container for up to four days or in the freezer for up to two months.

Makes 16 Bites

 

Submitted by Julie Morris