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Vegan Pineapple Cheesecake Bites

Ingredients

2 Cups Macadamia Nuts
1/2 Cup Shredded Coconut
1 tsp Vanilla Extract (For Crust)
1/8 tsp Sea Salt
10 Dates
1/4 Cup Dried Pineapple
2 Cups Raw Cashews (Soaked Overnight)
1/2 Cup Melted Coconut Oil
1 Tbsp Vanilla Extract (For Filling)
1/4-1/3 Cup Agave (To Desired Sweetness)
1/4 Cup GT's KOMBUCHA Pina Paradise
1/4 Cup Pineapple Juice

Directions

For crust: Blend macadamia nuts, shredded coconut, 1 tsp vanilla extract, sea salt, dates, and dried pineapple in a food processor until crumbly. Press the crust mixture into a pie pan or mini muffin tin. Set aside. For filling: Place cashews, melted coconut oil, 1 Tbsp vanilla extract, agave, GT’s KOMBUCHA Pina Paradise, and pineapple juice into a high-speed blender & blend until smooth and creamy.  Pour filling over crust in pie plate. Place in refrigerator and let cool for 1 hour. Top with dried pineapple & serve. Enjoy!

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