New Year's Eve Raspberry Cheesecake Bites

• Produce

  • 1 Mint, fresh
  • 1 Raspberries, fresh

• Refrigerated

  • 2 tbsp Coconut or almond milk

• Condiments

  • 1/2 cup Honey, raw
  • 2 tbsp Maple syrup
  • 1 Raspberry caramel sauce

• Baking & Spices

  • 1 cup Almond flour
  • 1/4 cup Maple sugar
  • 1 pinch Salt
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 1 1/2 cups Cashews, raw unsalted
  • 1/4 cup Coconut, unsweetened

• Dairy

  • 1/2 cup Coconut oil or tin star ghee browned butter
  • 1 4 cup Tin Star ghee

• Other

  • juice of ½ lemon juice (2+ teaspoons

Found on paleomg.com

Ingredients

• Raspberry Caramel Sauce
• 1 cup almond flour
• ¼ cup maple sugar
• ¼ cup unsweetened shredded coconut
• ¼ cup Tin Star Ghee
• 2 tablespoons maple syrup
• pinch of salt
• 1½ cups raw unsalted cashews (soaked for 30 minutes)
• ½ cup coconut oil or Tin Star Ghee Browned Butter, melted
• ½ cup raw honey
• juice of ½ lemon juice (2+ teaspoons)
• 2-4 tablespoons coconut or almond milk
• 1 teaspoon vanilla extract
• fresh raspberries
• fresh mint

Directions

• Place cashews in water to soak.
• Make raspberry caramel and set aside.
• Grease a bread pan (9x5) and line it with parchment paper for easy removal from pan later on. Place all ingredient for the crust in a food processor and blend until completely combine. Put dough in pan and press evenly down throughout the pan. Place in the fridge to set. Wipe out food processor.
• Strain cashews from water then add to the food processor and blend until you begin to get a clumpy mess. Then add melted coconut oil or ghee, honey, lemon juice, and vanilla extract and puree.
• And lastly, add coconut milk, 1 tablespoon at a time to break down the cashews completely. Add a couple tablespoons until cashew mixture thins out and becomes an off white color.
• Scoop out mixture on top of crust and smooth out. Place in freezer to set for about 1 hour. Remove from freezer and let it sit at room temperature for about 5 minutes then slice into 1 inch square pieces.
• Pour about 1 teaspoon over each cheesecake bite, then garnish with 1 raspberry and a small mint leaf. Repeat with all cheesecake bites. Place a toothpick in each bite for easy snacking during your party!