These Salted Caramel Paleo Cheesecake Bites are quick, easy, and decadent. There is no baking required, making this recipe very popular during the summer months. All you need is a blender or food processor. The key to a good Paleo Cheesecake lies in soaked cashews. Overnight soaking gives the best result. It allows the cashews to absorb a lot of the moisture, making them easier to blend the next day. If you are in a time crunch, a minimum of two hours of soaking can be done, however, the results will not be as creamy as when soaked overnight. The perfect dessert to share at the office or to prepare for a party with friends and family.
For the crust:
1 heaping cup raw pecans
1 tbsp coconut oil
1 tbsp creamy smooth almond butter
2 tbsps coconut flour
2 tbsps pure maple syrup grade B
a few pinches of pink Himalayan salt
For the filling:
1 heaping cup raw cashews (soaked at least for 4 hours, overnight is better)
1/2 cup raw zucchini, peeled and diced
1/4 cup coconut oil, melted
2 tbsps canned coconut milk, full fat, room temperature
2 tbsps pure maple syrup, grade B(natural, sugar free)
2 tbsps coconut palm sugar
1/2 tbsp vanilla extract
1/8 tsp pink Himalaya salt
The juice of one medium lemon
For the caramel:
1/2 cup coconut milk, full fat, room temperature
3/4 cup coconut palm sugar
4 tbsps ghee
1/2 tsp vanilla
few pinches of pink Himalaya salt
- Prepare the crust by placing the pecans in a food processor and grind them into fine meal. Add the rest of the crust ingredients, process again until well combined. Line the bottom of a mini cupcake pan with mini cupcake liners. Press the crust evenly into the bottom of the liners. Place the pan in the freezer to set. Now to prepare the filling.
- In a high-powered blender, process the raw cashews until they are blended. Add in the zucchini, coconut oil, coconut milk, maple syrup, coconut palm sugar, vanilla extract, salt, and lemon juice. For the lemon juice go by taste as not to overdo it with lemon flavour. Started by juicing half of the lemon, mixing and tasting, and adding more as needed. Then blend again until a super smooth and creamy batter is formed. If your batter is too thick try adding a little more almond milk or coconut water until the desired smooth creamy batter consistency is reached.
- Pour the cheesecake batter into a piping bag or zip lock bag, cut a hole in the corner and then pour the filling on top of the crust almost to the top. Make sure to leave some room for the caramel. Allow to set in the freezer for at least an hour. While the filling is setting lets start to prepare the caramel.
- To make the caramel, combine coconut sugar, coconut milk, and ghee in a medium sized heavy-bottomed saucepan of at least 2.5qt./2.3L in size. Over low heat, whisk gently in one direction so the butter doesn’t separate, until the butter has melted, the sugar has dissolved, and the mixture is combined. Then turn the heat to medium until it reaches a soft boil. Add vanilla extract, and salt and whisk until combined. Then bring the mixture to a boil over medium to high heat. Let boil for 1 minute. Remove from heat and whisk gently until the mixture becomes a smooth liquid again. Place back over heat and boil for an additional minute to thicken further. Remove from heat, whisk until mixture becomes smooth liquid again. Repeat a third time for even thicker caramel. The caramel will continue to thicken as it cools. Refrigerate or freeze to cool and thicken completely.
- Once your cheesecake bites are hardened, fill a piping bag or a zip lock bag with the caramel and cut off the tip. Squeeze a dollop of caramel on the top of eat cheesecake bite and use the flat side of a spoon to evenly spread over the top. Once the caramel has set sprinkle pink Himalaya salt on the tops. Store cheesecake bites in the freezer in between eating sessions and remove about 15 minutes or so before serving so they can thaw a bit.