Here is an excellent dessert to try sometime if you need to satisfy that sweet tooth without feeling guilty. Check it out!
- 3 teaspoons unflavored powdered gelatin
- 12 ounces cream cheese, softened
- 1/2 cup crème fraiche
- 1 teaspoon liquid stevia
- 1.5 teaspoons coconut flakes
- 2 cups raw, unsalted macadamia nuts
- .5 cup finely shredded, unsweetened coconut
- 2 tablespoons coconut oil
- .25 teaspoon salt
Directions (For the crust)
Process macadamia nuts in food processor until finely chopped. Add coconut, coconut oil and salt and pulse until the ingredients come together and the texture is similar to big grains of sand.
Use a Tablespoon measurement to drop scoops of the crust into a 12 count silicone cupcake pan. Use your fingers to press the crust down evenly and firmly in the bottom of each cupcake space.
Refrigerate the crust while preparing the filling.
Dissolve the gelatin in 1 cup hot water by whisking vigorously. Set aside.
In a stand mixer, blend cream cheese until smooth. Add crème fraiche, sweetener (optional) and coconut flavor and blend until combined. With the mixer on low, slowly pour in gelatin, beating until thoroughly blended in.
Pour the batter into the cupcake pan on top of the crusts, filling each space close to the top. Chill at least 2 hours, until set.
To remove the cupcake bites, press from the bottom of the silicone cupcake pan to lift each cheesecake up. Done! Enjoy.