Cookie Dough Cheesecake Bites

(No Bake & Gluten/Dairy-free)

Crust Ingredients:

1 cup pre-soked pitted dates

1/4 cup pre-shredded coconut

1 cup (dry roasted) almonds

1 cup natural almonds

1 tsp vanilla extract

1/4 cup ground flaxseed

1/4 cup water

1/4 cup Enjoy Life Chocolate Chips (dairy, soy & nut free)

Topping Ingredients:

3 cups pre-soaked cashews or macadamia nuts

1/4 cup coconut oil

1/4 cup raw honey (maple syrup or agave nectar will work too)

1 tsp vanilla extract

Juice of 1/2 a lemon

Enjoy Life Chocolate Chips (for topping)

Chocolate Sauce Ingredients (optional): 

1 to 1-1/4 Sucanat sugar, or any unrefined sugar (I used the lesser amount)

1/2 cup warm filtered water

1/4 cup coconut oil

1 Tbs pure vanilla extract

1/2 cup Enjoy Life Chocolate Chips or Chunks (or pure cocoa powder)

Directions:

1. Using food processor bowl & blade, blend all cheesecake topping ingredients except chocolate chips and set aside.
2. Using large food processor bowl & blade, process all crust ingredients except chocolate chips until dough-like consistency with visible chunks of nuts.
3. Manually fold chocolate chips into crust.
4. Grease 8/8 baking pan or glass dish with healthy oil (I used coconut oil).
5. Press crust mixture evenly into baking dish.
6. Top with cheesecake filling using a spoon or spatula to make sure filling is evenly distributed over the crust.
7. Sprinkle 1/4 cup chocolate chips over top.
8. (#8 & 9 are optional) - In blender or Magic Bullet, add Sucanat, warm water, coconut oil & vanilla.  Blend briefly until the sweetener is dissolved.
9. Add chips/powder and blend until dissolved.  Sweeten to taste.
10. Cover with saran wrap and freeze overnight.
11. When you're ready to eat, remove from freezer.
12. Cut into squared and serve immediately.  Keep any leftovers stored in the freezer.
13. Enjoy!