Healthy Cookie Dough Cheesecake Bites
3/4 Cup Pitted Dates
1/4 Cup Unsweetened Shredded Coconut
1 Cup Dry Roasted Peanuts
1 Tsp Vanilla Extract
3 Tbsp Natural Peanut Butter
1/4 Cup Ground Flax Seed
1/4 Cup Water
1/4 Cup Dark Chocolate Chips or Carob Chips (these will be folded in last)
1/2 Cup Natural Cashew Butter (or 1/2 Cup Reduced Fat or Light Cream Cheese (Room Temperature))
1 Tsp Vanilla
1/2 Cup Non-Fat Plain Greek Yogurt
1 Tbsp Honey
4 Packets of Truvia (or Stevia Brand of Choice)
Chocolate Chips for topping (Roughly 1/4 Cup)
Using your small food processor bowl and blade blend all cheesecake topping ingredients except chocolate chips until smooth and set aside.
Using your large food processor bowl and blade process all crust ingredients except chocolate chips until dough like consistency with visible chunks of nut.
Manually fold chocolate chips into crust.
Grease an 8×8 baking pan or glass dish with a healthy oil.
Press crust mixture evenly into baking dish.
Top with cheesecake filling using a spoon or spatula to make sure the filling is evenly distributed over the crust.
Sprinkle 1/4 cup of chocolate chips over the top of the squares.
Cover with saran wrap and freeze overnight.
When you’re ready to serve remove from the freezer, cut into squares and serve immediately.