- 1/2 Cup Sunflower Seeds Whole
- 2 Dates each
- Pinch Kosher Salt
- 1 Tbsp + 1/2 tsp Lemon Juice
- 1/2 Cup Coconut Butter Melted
- 2 Tbsp Coconut Oil
- 2 Tbsp Coconut Milk
- 2 Tbsp Honey
- 8 Whole Strawberries
- 1 Tsp Beet Powder Optional/Garnish
- 1/4 Cup Dark Chocolate Melted
Set aside two small bowls and a sheet tray lined with parchment paper.
In a food processor, combine and puree the dates with the sunflower seeds until a uniform crumbly consistency is reached. Pour into one of the small bowls cover with plastic wrap and set aside.
Add all ingredients for the cheesecake to a food processor and puree until smooth. Pour into a small bowl, cover and place in the fridge for 4 hours or overnight.
When the cheesecake base is set up take a small scoop or spoon and scoop little rounds and place them on the prepared sheet tray and then put in the freezer for 10 to 20 minutes.
Melt your chocolate in a microwave in 30 second intervals or a double boiler and set aside. Roll the frozen cheesecake bombs into the crumbs quickly and using a fork quickly dip each one into the melted chocolate and place back onto the sheet tray.
*While chocolate is still melted you can sprinkle some beet powder on top each cheesecake bomb.*
Place cheesecake bombs back into the fridge for 10 minutes to set up and then remove from the fridge, enjoy!
*STORE in fridge if not serving straight away*
*While chocolate is still melted you can sprinkle some beet powder on top each cheesecake bomb.* *STORE in fridge if not serving straight away* *You can substitute sunflower seeds for almonds/hazelnuts/pecans *Level: Easy