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No-Bake Coconut Mango Cheesecake Bites<\/p>\nNo-Bake Coconut Mango Cheesecake Bites<\/p>\n
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1 8 ounce package full fat cream cheese, softened to room temperature<\/p>\n
1 5.4 ounce can unsweetened coconut cream<\/p>\n
1\/3 cup + 1 T. powdered sugar<\/p>\n
2 T. fresh lemon juice<\/p>\n
1 tsp. vanilla bean paste<\/p>\n
1\/4 tsp. sea salt<\/p>\n
1 ripe mango flesh scooped out<\/p>\n
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40 grams 1\/2 cup almond flour<\/p>\n
85 grams soft pitted dates<\/p>\n
50 grams 1\/2 cup old fashioned oats<\/p>\n
1 1\/2 T. melted coconut oil<\/p>\n
1\/4 tsp. sea salt<\/p>\n
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When you set your cream cheese out, put your can of coconut cream into the refrigerator. You want it to get a bit cold, so the cream separates from the liquid in the can. When it\u2019s cold, open one side of the can and gently scoop all of the coconut cream from the top, avoiding the water that has sunk to the bottom. Add your softened cream cheese and the coconut cream to a food processor. Process for 20 seconds. Add powdered sugar, lemon juice, vanilla bean paste, and salt. Process until completely smooth. To make crust, pulse almond flour and dates in a clean food processor, 20 times. Add oats, coconut oil, and salt. Continue to pulse and process, until mixture starts sticking together. Press 1 T. of mixture into the bottom of each of the nine muffin liners. If it is sticking to your finger, lightly wet it. Divide filling evenly into all cups. Refrigerate for at least four hours. Before serving, puree the mango and spoon some on top of each cheesecake. Serve or refrigerate until ready to eat<\/p>\n","protected":false},"excerpt":{"rendered":"
No-Bake Coconut Mango Cheesecake Bites 1 8 ounce package full fat cream cheese, softened to room temperature 1 5.4 ounce can unsweetened coconut cream 1\/3 cup + 1 T. powdered sugar 2 T. fresh lemon juice 1 tsp. vanilla bean paste 1\/4 tsp. sea salt 1 ripe mango flesh scooped out 40 grams 1\/2 cup almond flour 85 grams soft pitted dates 50 grams 1\/2 cup old fashioned oats 1 1\/2 T. melted coconut oil 1\/4 tsp. sea…<\/p>\n