Ingredients (makes 12 bites)

Crust Layer:
1/2 cup almonds or walnuts
1/2 cup shredded coconut (unsweetened)
2 tbsp coconut oil, melted
1 tbsp raw honey or maple syrup
Pinch of sea salt
Cheesecake Layer:
1 cup cashews (soaked in water for 4+ hours, then drained)
1/4 cup coconut cream
2 tbsp raw honey or maple syrup
1 tbsp lemon juice
1 tsp vanilla extract
Pinch of sea salt
Topping:
1/2 cup wild blueberries (fresh or frozen)
These Wild Blueberry & Cashew Cheesecake Bites deliver all the creamy, tangy richness of cheesecake—without dairy, grains, or refined sugar.

Instructions

1.Make the Crust: In a food processor, blend almonds, coconut, melted coconut oil, honey, and sea salt until crumbly but sticky.
2.Press the mixture into the bottom of silicone mini muffin molds or parchment-lined mini cups.
3.Make the Cheesecake Layer: Blend soaked cashews, coconut cream, honey, lemon juice, vanilla, and salt until smooth and creamy.
4.Spoon the cashew mixture over the crusts.
5.Top each bite with wild blueberries, pressing them gently into the cheesecake layer.
6.Freeze for at least 2 hours until set.
7.Pop out of the molds and store in the freezer for grab-and-go treats.

The base is made from soaked cashews and coconut cream, swirled with wild blueberries for primal flavor that’s both indulgent and nutrient-packed.

They’re freezer-friendly, perfectly portioned, and ideal for satisfying that sweet craving while staying clean.

Why You’ll Love It

✅ Dairy-free cheesecake with clean ingredients
✅ Antioxidant-rich wild blueberries for primal superfood power
✅ Freezer stash friendly—grab a bite anytime
✅ No baking required

🥗 Perfect For:

• Post-dinner indulgence
• Paleo party desserts
• Sweet cravings without the crash
• Nutrient-dense treats for kids & adults

💡 Paleo Pulse Tip:

Want a swirl effect? Stir some mashed blueberries into the cheesecake layer before freezing for wild streaks of color and flavor.

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