cappuccino chocolate vegan cheesecake bites

These healthy cheesecake bites are just the treat you are looking for! Made with cashews, almonds, and dates — each bite is filled with protein, fiber, and healthy fats. Whip up a batch and watch them disappear!

Makes: 18 Mini Bites
Soak Time: 2 Hours
Prep Time: 20 Minutes
Freeze Time: 2 Hours



  • ½ cup raw almonds
  • ½ cup pitted dates (soaked in water for 15 minutes if dry)
  • 2 tablespoons raw cacao powder or unsweetened cocoa powder
  • 1 tablespoon cacao nibs
  • A pinch of salt


  • 2 cups raw cashews
  • 5 tablespoons Svelte® Cappuccino Protein Shake
  • 5 tablespoons maple syrup
  • 3 teaspoons espresso or strongly brewed coffee


  1. Cover cashews in water and add a pinch of salt + a splash of apple cider vinegar or lemon juice. Let sit for 2 hours covered with a towel.
  2. Rinse cashews well and discard soaking water.
  3. In a blender or food processor mix together CRUST ingredients until a paste is formed.
  4. Press CRUST paste into muffin tins — either 1 teaspoon for mini cups or 1 heaping tablespoon for regular size cups. Use muffin liners or place a small strip of baking paper under the crust for easy removal.
  5. Place CRUST in muffin tins in the freezer while you work on the FILLING.
  6. Mix FILLING ingredients together in a blender or food processor until smooth.
  7. Pour mixed FILLING on top of CRUST in muffin tins. Return to freezer for 1-2 hours.
  8. Drizzle with chocolate (optional) and enjoy! The cheesecake bites will keep in a closed container in the freezer for 1-2 weeks.


Pin It on Pinterest

Share This