Margarita Cheesecake Bites

Gluten-free, Dairy-free, Grain-free, Paleo, Vegan

Hola Amigos! With Cinqo de Mayo just around the corner why not treat yourself to these decadent yet light cheesecake bites?! They are completely vegan and paleo friendly plus when you put a margarita and a cheesecake together, you can't go wrong! You can make these with or without the booze and they turn out great either way! 

While very fitting for Cinqo de Mayo these also make for a great summer BBQ dessert. They are light, tangy and oh so tasty. That said, if you're making these for a party, I highly recommend that you double it because chances are they won't make it out of the house! ​

Just because these little squares of heaven classify as dessert doesn't mean you can't include some awesome healthy ingredients. These have pumpkin seeds which are rich in magnesium and zinc, ground flax seeds full of omega 3 fatty acids and fibre as well as raw honey which is a powerhouse of nutrition. 

Ingredients 

Crust

• 2 cups walnuts
• 1/4 cup pumpkin seeds
• 2 tbsp. ground flax seeds
• 1/2 cup dates
• Pinch of sea salt

Filling

• 3 cups soaked cashews (soak in water overnight)
• 1/4 cup raw honey
• 1/2 cup lime juice
• 1 tsp. vanilla
• Pinch of sea salt
• 1 oz. tequila (optional)
• Lime zest (for garnish)

Method
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Crust
Add the walnuts, pumpkin seeds, ground flax seeds and salt in a food processor or high speed blender. Blend until a fine flour like consistency forms. Add dates and pulse until a sticky dough forms. Transfer to 8 x 8 pan and firmly press down. Place in fridge to set.

Filling 
Add cashews to a food processor or blender and blend until a thick cream forms. Add in remaining ingredients and blend until fully combined and smooth. Spread over crust and top with lime zest. Let set in fridge for a minimum of 2 hours.
If you simply just can't wait, set in freezer for 20 minutes. Cut into squares and serve chilled. 

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