Paleo Cookie Butter Cheesecake Bites

These mini 'cheesecakes' are paleo, grain free, and gluten free. They're naturally sweetened and they have the tart creaminess of a cheesecake thanks to cashews, and the spicy sweetness of speculoos cookie butter.

• Preparation Time: 25 mins
• Cooking Time: 5 mins
• Total Time: 30 mins
• Calories: 629 Calories

Ingredients

• 2 teaspoons ground cinnamon
• 1 teaspoon ground cinnamon
• ½ teaspoon vanilla extract
• ⅛ teaspoon ground cloves
• ¼ cup honey
• 1 pinch ground black pepper
• ¼ cup lemon juice
• ⅛ teaspoon sea salt
• 1 pinch sea salt
• ¼ cup coconut oil
• ¼ cup coconut sugar
• 1 cup almond flour
• 1 tablespoon coconut flour
• 1 cup raw cashews
• 1 teaspoon coconut flour
• 3 tablespoons salted grass-fed butter
• ¼ cup salted butter, cut into small pieces
• 3 teaspoons blackstrap molasses
• 1 ½ cups raw cashews, soaked in boiling water for 30 minutes
• ⅔ cup cream from the top of full-fat canned coconut milk
• ½ teaspoon coconut flour
• 1 teaspoon vanilla bean powder

Recipe Instructions

Step 1

Heat almond flour and coconut flour in a nonstick skillet over medium heat, until lightly toasted and fragrant, 2 to 3 minutes. Be careful not to burn flours. Transfer to a high-speed blender. Add coconut sugar, butter, and cinnamon; blend to combine.

Step 2

Press about 1 heaping teaspoon of crust mixture into the bottoms of 8 silicone muffin molds. Freeze for 10 minutes while preparing filling.

Step 3

Combine cashews, butter, coconut flour, coconut sugar, molasses, cinnamon, cloves, vanilla extract, sea salt, and pepper in a high-speed blender; blend cookie butter topping until well combined.

Step 4

Drain soaked cashews. Combine cashews, lemon juice, coconut oil, coconut cream, honey, coconut flour, vanilla bean powder, and sea salt in a high-speed blender; blend until filling is creamy and fully combined.

Step 5

Remove frozen crusts from the freezer. Pour filling over the crust and freeze for 10 minutes.

Step 6

Top each 'cheesecake' with about 1 teaspoon of cookie butter and swirl using the tip of a butter knife. Return to the freezer for 30 minutes, or up to overnight.