Vegan Pineapple Cheesecake Bites
Prep Time: 20 Minutes |
12 ingredients
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!