Oh guys, these are d-a-n-g-e-r-o-u-s. They are cheesecake-y, chocolate-y, chai-y, crunchy, sweet and slightly salty. They are just the greatest little dessert bite. Not only are they gluten free, but they're also vegan and completely raw (no bake!), and it takes longer for them to freeze up than it does to put it all together. They are also jam packed with some of the good stuff for you - maca powder, chia seeds, and also filled with good fats, making them be a filling bite, (although you might go back for a second after you try it.) Featuring FarmTrue's cacao chai ghee nutbutter, you are going to flip over these. Lets get going.
If you haven't heard of FarmTrue yet - I would strongly encourage you to check out their products. Two powerhouse ladies have vowed to create products that are good for your body, that are certified organic, locally sourced, and all non-gmo. Minimal REAL ingredients - where you can truly taste what its supposed to taste like. I love using their ghee nut butters in various recipes (See my Maple Walnut Salmon or my Maple Walnut Oatmeal Cookies!)
You'll definitely start by soaking some cashews - the longer that these soak, the easier it is to blend. Boil some water and pour over the cashews in a bowl. Set aside. The cashews are going to give that filling that cheesecake feel minus all the dairy.
Now its time for the crust: I often times will sweeten a crust, but these are already so sweet, I kept it pretty basic just using dates. Old fashioned oats, coconut flour, maca, walnuts, dates and a little water - throw it all in your food processor until it forms a dough. It'll be slightly sticky but easily mold-able. Probably will take about 3-5 minutes to get this blended to the right consistency, and add your water a tablespoon at a time, to not put too much in. Once blended, press into a parchment lined 8"x8" baking sheet. If you want the crust thicker, use a smaller pan. Place in the freezer.
Give your food processor a quick rinse, now its time to make the filling. Drain the water (keep that 1/4 cup if you'd like from that soaking water.) Add cashews, ghee, maple syrup, FarmTrue's cacao chai ghee nut butter, chia seeds, water and maple syrup. Blend until smooth! I think these also would be GREAT with peanut or almond butter, although I haven't tried it yet! Once smooth, take crust out of freezer, and evenly spread the filling all over using a spatula. Place back in the freezer for about 15 minutes. When you're good and ready, melt some chocolate (I use Enjoy Life Foods) and evenly spread on top. Let freeze completely through for at least an hour before cutting these up. I like to cut them, and store them in the freezer for a quick dessert bite after dinner.
* This post was sponsored by my dear friends at FarmTrue. xx Thanks guys!
No Bake Cacao Chai Cheesecake Bites (V/GF/Raw)
Prep Time: 15-20 minutes
Cook Time: Freezer for at least an hour
Ingredients
Crust
1/2 cup old fashioned oats
1/4 cup coconut flour (I love Bob's!)
2 tsps maca powder
1/2 cup walnuts
5 teaspoons water
5 pitted medjool dates
"Cheesecake" Filling
3/4 cup soaked cashews (15 minutes in boiling water)
1 teaspoon FarmTrue ghee
1 teaspoon maple syrup
2 tablespoons chia seeds
1/4 cup water
1/8 cup maple syrup
Topping
1/2 cup melted chocolate (I use Enjoy Life Foods)
Directions:
Pour boiling water over cashews in a medium sized bowl. Set aside for at least 15 minutes.
In a food processor - combine all crust ingredients until sticky and dough like. Should take 3-5 minutes.
Press crust into an 8"x8" parchment lined baking sheet. Place in freezer
Rinse food processor to make filling.
Add all filling ingredients into food processor and blend until smooth. Remove crust from freezer and spread filling evenly all over with a spatula. Return to freezer for another 15 minutes
Melt chocolate in a microwave safe bowl in 30 second increments. Pour all over filling layer and return to freezer for at least an hour before cutting. Keep in fridge or freezer.
xx
Rita
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