Strawberry Cashew Cheesecake Bites

I am not sure if it is the cold winter weather or just the fact that i’m constantly daydreaming about being somewhere tropical.. But I have been craving ALL of the fruity treats lately. I absolutely love adding berries into my diet during the colder winter months, as they are packed full of nutrients and antioxidants, helping fight off all those nasties.

I came up with these the other night and was SO pleased with them. They are the perfect amount of sweetness and offer a little punch from the strawberry and lemon layer. These are pretty quick and easy and a nice little treat to have on hand throughout the week, when the sweet tooth hits. I hope you enjoy these and be sure to tag me @danishealthyeats on instagram so I can see!

Ingredients:

For the cashew base:

3/4 cup dates

1 1/2 cups cashews

1/2 cups unsweetened coconut

1 tsp vanila + pinch of sea salt

For the strawberry mousse:

1/2 cup cashew butter

1 heaping cup fresh/frozen and thawed strawberries

1 tbsp lemon juice

1 tsp vanilla + pinch of sea salt

1/4 cup melted coconut oil

1/3 cup maple syrup

Chocolate covering:

2 Hu Kitchen Cashew Butter Chocolate Bars

1 tbsp coconut oil

How to:

1. Blend all base ingredients in a food processor until a sticky dough forms. Press into the bottom of a lined loaf pan.

2. Combine all mousse ingredients in a food processor/blender and blend until completely smooth. Spread evenly over the cashew layer.

3. Place in the freezer to set/Harden.

4. Melt the chocolate and coconut oil together until smooth. Remove the tray from the freezer and cut into bite-sized pieces.

5. Dip each piece into the chocolate mixture, returning to a parchment-lined cookie sheet. Place back in the freezer to allow the chocolate to set.

6. Enjoy!