Nutritional Wisdom with Carly Pollack

No-Bake Peanut Butter Cup Cheesecake Bites

The Plant Strong Vegan

2/3 cup roasted peanuts, salted
1 cup coconut milk
1/2 cup peanut butter
1/2 cup cashews, raw (soaked, as needed)
1/3 cup Grade B maple syrup
1/8 cup lemon juice
1/2 tsp vanilla bean powder (optional)
8 oz dates (pitted)
2 cups almond meal/flour
2 tbsp cacao powder (optional)

Start by pitting your dates and soaking them in warm water if they’re very firm. About 5-10 minutes is enough. Transfer to a large bowl with your almond meal. Using a wooden spoon, mash together everything until evenly combined. Add more almond meal if it’s not firm enough. You can also use a food processor for this step. Evenly divide the crust dough into 12 cupcake cups, pressing to spread it out up the sides. I recommend a silicon mold so they don’t stick or adding a couple strips of parchment paper to pop them out later. Let these chill in the freezer while you make the filling. Combine all your filling ingredients in a high-speed blender. Blend for 2-3 minutes, or until smooth. Scraping down the sides as needed. Fill each mold to the top of the crust edge. Cover with parchment and chill in the freezer for at least 2 hours, overnight is best. After 4-5 hours they will be the perfect cheesecake-like consistency. Remove from the freezer and serve with crushed peanuts and a drizzle of chocolate on top (optional). These will thaw out quickly, keep them in the freezer and serve as needed only.

12 servings