How pretty are these Raw Strawberry and Lemon Macadamia Cheesecake Bites? Ready just in time for Mother’s Day this weekend.
As a kid I used to make my mum the honorary Mother’s Day boiled egg. She’d smile with pride as I served her yet another undercooked sloppy disaster! For all mums out there who’ve had to smile through a similar experience, these are dedicated to you. Why not make them with the kids this weekend, and save yourself the torture of that under boiled egg?!
Not just for Mother’s Day, they’re the perfect healthy treat for any day of the week. As are all my recipes, these Raw Strawberry and Lemon Macadamia Cheesecake Bites are grain free, gluten free, dairy free and refined sugar free. Sweetened naturally with fresh strawberries and just a touch of raw honey.
I made these in mini bread tins with loose bottom bases and then cut them in half into squares. Option to make in a small cake tin with a loose base instead and cut into squares once set.
Seriously good guys. Let me know in the comments below what you think. Mr B’s favourtie which just goes to show, they’re not just for girls! I hope you enjoy, Jo x
Makes 12 bites
- 100g of almonds
- 50g of pecans
- 2.5 dates
- A little coconut oil for greasing
Strawberry and Macadamia Filling
- 200g of macadamia nuts
- 50g of coconut cream/ mana
- 2 tablespoons of coconut oil
- 210g of fresh strawberries (120g blitzed, 90g chopped into chunks)
- Juice and rind of 1 lemon
- 1 teaspoon of vanilla powder
- 3 – 4 tablespoons of almond milk (or water)
- 1 tablespoon of honey (or to taste)
Add the macadamia nuts to a jar of water and leave to soak overnight.
Place the dates in a cup. Cover with boiling water and soak for 3 minutes to soften.
Add the pecans and almonds to a high speed food processor like a Vitamix, and blitz until they resemble a flour consistency. Option to use all almonds (150g) if you’d prefer.
Drain the water from the dates and add the soaked dates (minus the stones) to the nuts. Blitz once more. You may need to add a teaspoon of water or coconut oil to help it bind. You want it slightly sticky but not wet. Line your loose bottom mini bread tins with a little melted coconut oil to prevent sticking. Split the mixture across 6 mini loaf tins and press firmly to the bottom and evenly into the corners. Place in the freezer for 20 minutes to set.
Strawberry and Macadamia Filling
Drain the water from the macadamias. Place 90g of strawberries to one-side and mix all the remaining ingredients listed in the ‘filling’ section, together with the soaked macadamia’s, in a high speed blender until smooth. You’ll need to scrape the sides a few times with a spatula until well combined.
Chop the remaining 90g of strawberries into small chunks and fold through the strawberry mix.
Spoon the filling mix onto the bases and press firmly down to prevent cracks. Place back in the freezer for about an hour to set.
Run a hot cloth around the outsides of tins to loosen the cakes. Push the loose bottoms up to remove from the cakes from the tins. Remove the metal bases.
Slice the Raw Strawberry and Lemon Macadamia Cheesecake Bites in half to form bite sized pieces. Leave to stand at room temperature for about 20 minutes to soften slightly, or feel free to dive straight in when it’s to your desired consistency. I like to serve with a little coconut yoghurt or if you’re not dairy free, some thick Greek yoghurt.
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