Key Lime Cheesecake Bites Recipe by Deanna Dorman

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 4 Limes

• Canned Goods

  • 1/3 cup Coconut milk, full-fat

• Condiments

  • 3 tbsp Honey, raw

• Oils & Vinegars

  • 2 tbsp Coconut oil

• Nuts & Seeds

  • 1/2 cup Almonds, raw
  • 1/2 cup Cashews, raw

Found on blog.paleohacks.com

Description

Ingredients

• 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

Directions

• 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!