Dairy Free Sweet Potato Cheesecake Bites
These Dairy Free creamy bites of goodness are somehow made of great ingredients but also are incredibly tasty, smooth and full of flavor.
Recipe by: Kelsey Peciado
Ingredients
● 1 ¼ cups crushed graham crackers
● 5 tbsp coconut oil
● ¼ cup coconut sugar
● 1 1/2 cups raw cashews
● ½ cup mashed Bako Sweet Potatoes
● 1 tsp vanilla extract
● 1/3 cup maple syrup
● 1/4 cup full-fat coconut milk
● 1/4 tsp sea salt
● ¼ tsp cinnamon
● 3 Tbsp melted coconut oil (refined for no coconut flavor), you can use light olive oil too
● 2 Tbsp lemon or lime juice
Directions
Dairy Free Sweet Potato Cheesecake Bites
Start with soaking the raw cashews in a bowl covering them in water for 4-12 hrs.
Preheat the oven to 350 degrees and line a muffin tin with paper liners (or a silicone muffin pan).
In a medium bowl combine graham cracker crumbs, 5 tablespoons coconut oil & coconut sugar and mix until evenly combined.
Scoop about 2 tablespoons of cookie dough into each muffin liner and flatten slightly. There will be some leftover crumbs, save those!
Bake for about 10 minutes or until lightly browned.
Once the cashews are done soaking, drain water and add to a high powered blender or food processor with remaining ingredients.
Put cashew mixture in a ziplock bag with the tip cut off.
Once cookies have cooled, squeeze cashew mixture into the cookie cups and top with remaining graham cracker crumbs.
Put them in the freezer to harden for at least 2 hours and store in the freezer as well.
Follow us on social to stay up to date on all new recipes!
-
Sweet potatoes are a great source of potassium, fiber, vitamin C, vitamin A and is a low glycemic index food. Find out more on our Nutritional Facts page.
-
Sweet potatoes have a much thinner skin than a yam and tastes delicious when cooked. Yams have a thick bark like skin that needs to be cut away before cooking. Learn more about their differences on our Sweet Potatoes VS. Yams page.