Blackberry Cheesecake Bites

A chocolate infused crust is sweet with a pinch of salty covered with creamy cheesecake and topped with homemade blackberry sauce. The recipe makes 12 individual servings that are so fantastic. I shared with with our neighbors and her husband's eyes lit up "sweets!" The base is sweet with a pinch of salty, a perfectly lush and creamy center is topped with vanilla blackberry preserves. They make a mouthwatering, light your eyes up, delicious experience that begs to be repeated. Plus, they are vegan, refined-sugar free, gluten-free and raw. We enjoyed our very last ones for our Valentine's Day dessert, a sweet ending to a great day. I hope you all had wonderful weekends and if you celebrated a very Happy Valentine's Day! Sending you all bright Love & Light! Christa

Crust

• 3/4 Cup Almonds
• 3/4 Cup Dates
• 2 Tbsp Cacao
• 1/2 tsp Pure Vanilla Extract
• Pinch Salt

Cheesecake:

• 3/4 Raw Cashews Soaked Overnight; Drained and Rinsed
• 1/4 Cup Lemon Juice
• 1/4 Cup Agave
• 1/4 Cup Coconut Oil - Melted 
• 1/2 tsp Pure Vanilla Extract
• Pinch Salt

Blackberry Sauce:

• 1 Cup Blackberries
• 1 Tbsp Agave
• 1/2 tsp Pure Vanilla Extract
• 1/2 Tbsp Chia Seeds

Peaceful Preparation: 

1. ​Prepare the crust by placing the almonds in a food processor, pulse until chopped relatively fine. Add the balance of the crust ingredients and pulse until well combined and sticky, pushing down the sides and repeating as needed. Divide and press into 12 cups.
2. Prepare the cheesecake by placing all of the ingredients in a blender. Blend until smooth, press down sides, repeat until completely smooth. Pour on top of the crust, place in freezer overnight or until solid.
3. Prepare the blackberry sauce by combining the ingredients in a food processor. Process until smooth. Place in fridge overnight.
4. Once ready, remove from freezer and top with preserves and a berry. Allow to thaw to desired consistency, I can usually make it 5-10 minutes before I must try it. Dig in!! 

Tips:

• Make 1/2 the amount of blackberry sauce if you don't want any leftover. I love it so much I made a little extra. If you don't have blackberries, use what you have. Cherries...strawberries...raspberries...blueberries...mixed berries...
• For Oil-Free use melted coconut butter. You can also use melted cacao butter for a more white-chocolate experience, yum!