Totally unrelated to food…. I have discovered the online store 6pm.com. It’s like the TJ Maxx of Zappos, can you just picture this, please? Amazing. Uggs for half price, cute booties, stuff you didn’t know you needed until you found it.
Who’s ready for spring? Let’s skip straight to the good stuff. This recipe for Sea-salted Caramel Cheesecake bites is a little bit of summer, but since it’s best served frozen…. We can say it’s Spring, instead. These babies are vegan, gluten free, paleo, the whole 9 yards. Have at ‘em.
Sea-Salted Caramel Cheesecake Bites (Paleo, Vegan)
Prep time: 3 hours
Cook time: 40 min (active)
Serves 12 (large cups), or (24 small cups)
For the crust
- ~2 very full cups of pecans, raw
- 2 tbsp coconut oil, melted
- 1/4 cup coconut flour
- pinch of sea salt
- ¼ cup maple syrup
- 2 tbsp almond butter
For the cheesecake
- 1 cup raw cashews, soaked overnight or in boiling water for 2-3 hours
- ¼ cup melted coconut oil
- 2 tbsp coconut sugar 1/3 cup of coconut cream (from a can), plus 1-2 tbsp of coconut milk if needed
- 2 tbsp maple syrup
- 1 tbsp vanilla extract
- pinch of sea salt, plus more for garnish
- 1 tsp fresh lemon juice
- sea salt for garnish
For the caramel
- 1/3 cup maple sugar
- 2 heaping tbsp coconut sugar
- 1 can of coconut milk
- ½ teaspoon vanilla extract
- pinch of sea salt
- Line a cupcake tin with paper liners and set aside.
- Start the caramel sauce, as it takes the longest. In a medium-sized saucepan, combine the sugars and coconut milk. Bring to a low boil, and then add the vanilla extract and salt and mix until combined. Allow to continue to boil for about 2-3 minutes, stirring to prevent burning. Turn to very low heat, and simmer slowly for about 35-40 minutes, until reduced to a thick syrup. Remove from heat to allow to further cool, or place in the refrigerator.
- Meanwhile, as the caramel sauce is cooking down, place the ingredients for the crust into a food processor and pulse until crumbly and mixed thoroughly.Press about a tbsp of the crust mixture into the bottom of each cupcake liner. Freeze while preparing the remaining layers.
- Now for your filling! Drain your cashews and put them into a blender; mix until you have a crumbly wet pile (appetizing, I know). Now add your coconut oil, coconut milk, maple syrup, and vanilla. Blend until smooth… this may take a bit, as your cashew chunks may still be visible. Feel free to add water, 1 tsp at a time, if needed. Once smooth, add your lemon juice and continue to puree until frothy. Add more lemon juice, if desired.
- Remove the crusts from the freezer and pour the cheesecake filling evenly into each cup, leaving room for the caramel sauce. Place back into the freezer for about 25-30 minutes.
- About 20 minutes before serving, you can remove your cheesecakes to allow them to thaw. Spoon a dollop of caramel sauce atop each cup, and sprinkle with a pinch of sea salt. Serve, and enjoy!