Paleo Raspberry No-Bake Cheesecake Bites Recipe (with Video)

1. Soak the cashews: add them to a bowl and cover with about an inch of water. Let them soak for at least 2 hours but up to 4 hours is fine. Then drain and rinse well.
2. Make the crust: Add the almonds and salt to the bowl of a food processor and blitz until you have fine crumbs. Then start adding the pitted dates, 3-4 at a time, down the feed tube and blitz until each batch is blended in before adding more. The mixture should end up somewhat sticky.
3. If you want a chocolate crust, you can also add 2 tablespoons of cacao powder to the almonds (do not use cocoa powder, it's too bitter).
4. Scoop 1 tablespoon of the crust into each muffin cup of a silicone muffin pan and use your fingers to spread into an even layer. Set the pan aside.
5. (If you have any crust left over, you can use it like granola and sprinkle it over yogurt, ice cream, pancakes, waffles, etc.)
6. Wash the blade and wipe out the bowl.
7. Make the filling: Add the soaked and drained cashews, melted and cooled coconut oil, raspberries, maple syrup, warm water, lemon juice and ¼ teaspoon fine sea salt to the food processor. Blitz until you have a smooth, creamy mixture, stopping to scrape down the sides of the bowl every once in a while. It may take a few minutes to get the mixture totally smooth but have faith!
8. Scoop about 3 tablespoons of the filling into each muffin cup and spread into an even layer if necessary.
9. Place the muffin pan in the fridge (if it's a silicone pan, place it on a baking sheet first to stabilize it) and let chill for at least 4 hours. Then just pop them out and enjoy! These are best eaten directly from the fridge but they can sit out at room temperature for about 30 minutes before they start to soften and get sticky.