Salted Caramel Cheesecake Bites (dairy, refined sugar, gluten-free)

It's no suprise that with salted caramel in the title, this recipe caught my attention.  I had been wanting to make it for a long time but was a bit intimidated by the amount of steps.  Don't make the same mistake I did! These are actually not hard at all to make and they are so worth it.  I was kicking myself for sitting on the recipe for so long!
It completely blows my mind that it tastes like real cheesecake and has absolutely no dairy! How is that even possible? Well, the answer is cashews, zucchini, and lemon juice. I know that sounds completely bizarre! I am definitely not creative enough in the kitchen to figure that out but I am so thankful that others have. 
These cheesecake bites are ridiculously decadent, and are sure to impress anyone!  


Crust Ingredients:

• 1 heaping cup raw pecans
• 1 tbs coconut oil
• 1 tbs creamy almond butter
• 2 tbs coconut flour
• 2 tbs pure maple syrup
• a few pinches of pink himalayan salt

For the filling:

• 1 heaping cup raw cashews (soaked for at least 4 hours or overnight)
• 1/2 cup raw zucchini, peeled and diced
• 1/4 cup coconut oil, melted
• 2 tbs canned coconut milk, room temperature
• 2 tbs pure maple syrup
• 2 tbs coconut palm sugar
• 1/2 tbs vanilla extract
• 1/8 tsp pink himalayan salt
• juice of one medium lemon

For the caramel:

• 1/2 cup coconut milk, room temperature
• 3/4 cup coconut palm sugar
• 4 tbs grass-fed butter or ghee
• 1/2 tsp vanilla
• few pinches of pink salt

Directions:

1. Prepare the crust by placing the pecans in a food processor and grind them into fine meal. Add the rest of the crust ingredients and process again until well combined.  Line the bottom of a mini cupcake pan with liners, then press the crust evenly into the bottom of the liners.  Place the pan in the freezer to set, while you prepare the filling.
2. In a high-powered blender, process the raw cashews until they are blended.  Add in the zucchini, coconut oil, milk, maple syrup, coconut palm sugar, vanilla, salt and lemon juice. For the lemon juice go by taste as to not overdo it.  Blend again until a super smooth and creamy batter is formed.
3. Pour the cheesecake batter into a ziplock bag, cut a hole in the corner and then pour the filling on top of the crust almost to the top, leaving some room for the caramel.  Allow to set in the freezer for at least an hour.  While the filling is setting go ahead and make your caramel.
4. To make the caramel, combine the coconut sugar, coconut milk, and butter in a medium sized heavy bottomed saucepan.  Over low heat, whisk gently in one direction so the butter doesn't separate, until the butter has melted, the sugar has dissolved, and the mixture is combined. Then turn the heat to medium until it reaches a soft boil.  Add vanilla extract and salt and whisk until combined.  Then bring the mixture to a boil over medium heat and let boil for 1 minute.  Remove from heat and whisk gently until the mixture becomes a smooth liquid again. Place back over the heat and boil for an additional minute to thicken further.  Remove from heat, whisk until it becomes smooth liquid again.  Repeat a third time for even thicker caramel. It will continue to thicken as it cools.  Refrigerate or freeze to cool and thicken completely.
5. Once your cheesecake bites are hardened, fill a decorating bag or ziploc bag with the caramel and cut off the tip.  Squeeze a dollop of caramel on the top of each cheesecake bite and use a spoon to spread evenly over the top.  Once the caramel has set, sprinkle pink salt on the top.  
6. Store in the freezer and remove about 15 minutes or so before serving so they can thaw. Enjoy!

http://cleaneatingwithadirtymind.com/2013/08/19/incredible-edible-paleo-salted-caramel-cheesecake-bites/