These cheesecake bites are not completely raw (meaning nothing is heated at a high temperature) because the base of them is a baked cookie dough. I have a hard time digesting large amounts of raw nuts and seeds in one sitting so I baked the cookie crust resulting in a perfectly balanced dessert. Fresh, local and creamy strawberries covering a soft, chocolatey gooey cookie base. This dessert is genius!
Before you make the strawberry filling make sure you soak your cashews overnight. This helps you to absorb the nuts making it easier to digest. If you are in a pinch for time simply pour boiling hot water over them and let them soak for a couple hours. You can even make the crust while they soak! Trust me your tummy will thank you later.
It is also important that you use a high-powered blender while making the filling. Simply combine all of the ingredients at once and blend until the texture is smooth, creamy with no lumps or chunks. Your batter may even start to get warm in your blender. If you want to try a different flavour feel free to play with this recipe. It is very easy to customize with another berry!