Lemon cranberry ‘cheesecake’ bites

When you say ‘cheese’, I say ‘cake’.

Yesterday our little ‘veggie garden’ grew with a Thai basil and 2 different types of Chili. This past week has been dedicated to getting rid of weeds, making cuttings from existing plants to propagate them, germinating seeds and what not! We even brought home 2 evergreen shrubs which are supposed to produce the tiniest and most adorable of flowers (white and purple) almost year round!

Now all we need is mint, thyme, oregano, dill, more chilies…And I will keep on adding to the list on this beautiful Sunday morning, perfect for dreaming.

In the meantime, I thought you might like to enjoy a simple (so very simple to make) small sweet treat this weekend. Or any other weekend. Or day of the week. Because you can. And because they’re delicious!

To make about 8-10 bites I used:

1/2 cup almonds
1/2 cup cashews 
2 TBSP coconut oil 
1-2 TBSP honey (to taste)
1/5 cup water 
1/4 tsp vanilla bean extract
1/4 cup coconut meat 
2-3 TBSP freshly squeezed lemon juice
handful of dry cranberries 
coconut meat for coating

I added everything (except dry cranberries and coconut meat for coating) to a powerful blender until transformed into a smooth sticky paste. I took it out of the blender and began rolling small balls, making sure to add 3-4 dry cranberries in the middle of each and rolling in  my palms until the cranberries were completely covered in the ‘dough’. Once I rolled them all, I coated them in coconut meat, placed them on a plate, covered with cling film and placed in the fridge for an hour or so (after indulging in one or two).

With these yummy bites, I can imagine you can use just about any dry fruits you fancy, no need to stick with what I had in the pantry. I’m sure they taste equally delightful with raisins, dry apricots, dry figs, dry plums, dry blueberries, dry cherries…

Enjoy your Sunday and your healthy cheesecake bites!

C.

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