Start by pitting your dates and soaking them in warm water if they're very firm. About 5-10 minutes is enough.
Transfer to a large bowl with your almond meal. Using a wooden spoon, mash together everything until evenly combined. Add more almond meal if its not firm enough. You can also use a food processor for this step.
Evenly divide the crust dough into 12 cupcake cups, pressing to spread it out up the sides. I recommend a silicon mold so they don't stick or adding a couple strips of parchment paper to pop them out later.
Let these chill in the freezer while you make the filling.
Combine all your filling ingredients in a high-speed blender. Blend for 2-3 minutes, or until smooth. Scraping down the sides as needed.
Fill each mold to the top of the crust edge. Cover with parchment and chill in the freezer for at least 2 hours, overnight is best. After 4-5 hours they will be the perfect cheesecake-like consistency.
Remove from the freezer and serve with crushed peanuts and a drizzle of chocolate on top (optional).
These will thaw out quickly, keep them in the freezer and serve as needed only.
*For a raw topping option, try a combo of 2 tbsp melted coconut oil + 1 tbsp cacao or carob powder. It creates a "magic shell" when you pour it over a frozen/cold dessert!
CuisineGluten-free, Vegan, Oil-free, Kid-friendly
Amount Per Serving
% Daily Value
Total Fat17 g
Saturated Fat3 g
Total Carbohydrates42 g
Dietary Fiber6 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by The Plant Philosophy at https://theplantphilosophy.com/no-bake-peanut-butter-cheesecake-bites/