Dairy-free, Nut-free Raspberry Cheesecake Bites
Do yourself a favor and make a double batch!
½ C oats
2 lg graham crackers, broken into pieces
½ tbsp. coconut oil
¼ tsp sea salt
1 8oz package of vegan cream cheese
½ C Vanilla Flaxmilk + Protein
3 tbsp coconut cream
¼ C maple syrup
1 tsp vanilla extract
Squeeze of lemon
½ tsp lemon juice
2 tbsp maple syrup
2 tsp chia seeds
Place ingredients for crust layer in a food processor. Pulse until it binds together in your fingers. Press the mixture into a silicone cupcake mold and place in fridge while you prepare the cheesecakes
Add the ingredients for the cheesecake layer to a blender and blend until smooth. Pour the mixture into the molds, filling half way. (optional save 2 tbsp to create raspberry swirl top) Freeze about 1 hr between this step in order to create a divided cheesecake layer.
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