Recipes — vegan
Mini Chocolate Coconut Cheesecake Bites by @healthbyshortstack Ingredients: 6-8 Emmy’s Organics Dark Cacao Coconut Cookies, room-temperature 2 cups raw cashews, soaked overnight ¼ full-fat coconut milk (canned) 3 Tbsp maple syrup 1 Tbsp cacao powder ½ tsp vanilla extract Directions: Soak the cashews overnight in water in a jar in the fridge. The next day, drain and rinse the cashews. Add all ingredients, except the cookies, to a food processor and blend until smooth, about 2 minutes. Line a muffin tin with liners in 6-8 cups, depending on how thick you want the cheesecake bites to be. Press...