• HealthyHairdresserAddie

I have a CONFESSION to make! NONDAIRY CHEESECAKE BITES

I have been eating these "cheesecake" bites NON- STOP! LIKE all day e'ryday lately! Seriously. Lunchtime snacks, dinner snack, breakfast! THE KIDS are eating them for "treats".

Ya know what though- I don't feel bad about it AT ALL!

I know all the ingredients, they are good and they don't make me feel bloated and yucky like eating a pound of sugar loaded cheesecake might!

The sugars are natural and low, the Chai Seeds make them a little crunchy like a crunch bar might taste and the cauliflower is an amazing filler that doesn't change the texture or consistency at all!

When you eat like I eat you can call these a GREAT option for YELLOW and feel NO GUILT no matter what time of day you eat it!

I am so excited to share this recipe with my FITFAM as we are always very conservative and aware of our YELLOW's~

So, FIT FAM- have a couple of these for a smart YELLOW!

WANT IN ON THE FIT FAM? FILL THIS OUT

-- NOW, these sound way harder to make then they actually are. IT takes like 10 minutes max! Once you start learning to cook with me you will always have these ingredients on hand! They will be the new "norm" in your kitchen pantry!


YOU WILL NEED:


NOW:

You will want to boil those cashews for a good couple minutes then drain them. I just microwaved the riced cauliflower for a few minutes until tender. In a bullet or blender you will add...

1/2 C coconut cream with the 1 cup of boiled cashews and the tender 1 C of riced cauliflower. Blend until smooth and creamy.

In a separate glass bowl add..

1/4 C Almond butter

6 TBS Maple Syrup

2 TBS Cocoa powder

1/4 C Coconut oil

1 TSP Vanilla

1/4 C Dark Chocolate (you can use dairy free or just be sure to use 80 percent or higher dark )

and melt this in the Microwave in increments of 30 seconds until fully melted. Take out and stir and be sure to not overheat it.

Now combine the cashew/cauliflower/coconut cream mixture with this melted chocolate mixture and whisk or stir well. Fold in the chai seeds (optional). Pour into silicon muffin tin and freeze for a few hours before eating. I actually store them in freezer as the fridge doesn't set them as well. You could top with some melted chocolate or almond butter if you want an even more decadent dessert!

Mine made 12 large cakes but you could make 24 mini's just as well!

Cheers,

Addie




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