Easy Berry Cashew Bites

Ingredients

Crust—

• 1 bag of Purely Elizabeth granola (I used grain-free banana nut-butter)

• 1/3 coconut oil, melted

Cheesecake Layer—

• 1 1/2 cup raw cashews, soaked for 3 hours

• Juice of 1/2 lemon

• 1/3 coconut oil, melted

• 2 tbsp raw, unpasteurized honey (or any natural sweetener)

• 2 tsp vanilla

• 2 scoops collagen (grass-fed or sustainably sourced marine)

Toppings—

• Blueberries, organic

• Strawberries, organic, sliced

Directions

For the crust—

Add the granola and coconut oil to a high-speed blender (or food processor) and pulse a few times. Line the tray you’ll be using for your cheesecake with parchment paper and pack down the granola until it’s completely flat. Place your tray in the freezer while you make the filling.

For the filling—

Once your cashews have been soaking for a few hours (even an hour will do), rinse them and add to the blender. Blend with lemon juice, coconut oil, honey, vanilla, and collagen until smooth. Remove your tray from the freezer and layer some blueberries directly on the granola crust. Pour the cashew mix over and spread until even. Top with sliced strawberries, peaches, or any seasonal fruit. Cover and place back in the freezer for a few hours. Once it’s frozen, you can pull out the cheesecake by the parchment paper and slice into bite sized pieces. Store in the freezer.

Note - these will keep a few months in the freezer, but I doubt they will last that long.

Why I love it?

It’s vegan, gluten-free, refined sugar free, and completely versatile to my mood. It’s also a crowd pleaser especially in the summer months. You can customize it anyway you’d like. Add cacao to the filling for a chocolatey fix or add pumpkin spice, pumpkin puree, and pecans for a fall-feel.