Can we go ahead and just agree that one of God’s greatest masterpieces was the salted caramel flavor combination. Oh. my. goodness. Crystal clear blue waters and sunsets? Who needs em’, but if I see the words “Salted Caramel” on any food item I immediately have to have a bite of whatever it is or I will die a slow painful unmerciful death. Okay fine more like I’ll throw a tantrum until I get a bite and then I’ll savor every last second of the flavor and hope it lingers and saturates every single taste bud. I could write poetry about salted caramel and the beauty it beholds. Or I could just capture it in one single word. Yum.
These Paleo Salted Caramel Cheesecake Bites are seriously the way to go. They are quick, easy, and decadent! I brought these in to work and they were a huge hit. I have this thing where I immediately have to get rid of all blog food otherwise I will eat it all. This means that my awesome co-workers get to be my taste test subjects. It’s actually a lot of fun to see what they think because there is such a variety of eaters in the office. There are the “We eat normal but relatively healthy” eaters, the “Foodies”, the “More processed and unhealthy the better” and lo and behold, there are actually two Paleans! Every aspect of the food eater spectrum we have here in the office so I like to see what both sides think. It’s like asking the Jedi’s and the Storm Troopers to sample food and give you feedback. Yes it is. Don’t argue with my Star Wars reference.
So how was your weekend?! I ran my 4th Half-Marathon of the year yesterday! It was such a great run you guys. I had some friends from high school running it with me, Marin, Meghan and Laura (it was Laura’s first Half and she did great!) and then my awesome and hilarious running buddy Bree. It was this whole huge festive event. Even my parents made it out! Bree and I completed the Triple Crown series this year which is where you run three local San Diego Half-Marathons and then at the end you get a special Triple Crown medal. 39.3 miles of gorgeous San Diego. This was probably my favorite and best run ever. There was no time PR or anything fancy like that, I was just properly fueled, had a great running mix in my iPhone that got me pumped, and I was just happy to be out there running with my friends in the city I love. Normally after a Half-Marathon I tell myself that I’m never running again. This time I felt I could have ran at least 5 more miles. I felt FANTASTIC! It also helped that the weather was unseasonably cool for late August. Oh my gosh it’s late August?! EEK! This year has flown by! This means two things, one my birthday is next month, and two it’s almost time for PUMPKIN FLAVORED EVERYTHING!!!! Until then, just make these Paleo Salted Caramel Cheesecake Bites to hold you over.
So until next week, enjoy! Enjoy your friends, your loves, your sport, your life, your salted caramel, whatever you enjoy…just enjoy it. Whoa, salted caramel makes me say deep things. Oh and by the way I would just like to point out for the record that this is the second non-chocolate recipe in a row! I enjoy you though my Weirdos! (Non-Chocolate lovers) I don’t understand you, but I enjoy you. I also enjoy that next week’s recipe has chocolate in it. Boo-ya. Did I just boo-ya? I’m hanging up now.
- 2 heaping cups (8½ ounces/240 g) raw pecan pieces
- 1/4 cup (40 g) coconut flour
- ¼ cup (60 ml) pure maple syrup, dark
- 2 tablespoons melted coconut oil
- 2 tablespoons smooth almond butter
- ⅛ teaspoon fine-grain sea salt
- 1 heaping cup (170 g) raw cashew pieces, soaked at least 4 hours or better yet overnight
- ¼ cup (60 ml) melted coconut oil
- 2 tablespoons canned full-fat coconut milk
- 2 tablespoons pure maple syrup, dark
- 2 teaspoons vanilla extract
- ½ cup (92 g) peeled and diced zucchini
- 2 tablespoons coconut sugar
- ⅛ teaspoon fine-grain sea salt
- 2 tablespoons fresh-squeezed lemon juice, plus more if needed
- 2 teaspoons coarsely ground sea salt or sea salt flakes, for garnish
- ½ cup (64 g) maple sugar
- ¼ cup (35 g) coconut sugar
- ½ cup (120 ml) canned full-fat coconut milk, room temperature
- 4 tablespoons (2 ounces/56 g) salted butter or ¼ cup (55 g) ghee
- ½ teaspoon vanilla extract
- ⅛ teaspoon fine-grain sea salt
- Place the ingredients into the bowl of a high-powered food processor. Process until crumbly and combined, about 30 seconds, scraping down the sides of the processor as needed.
- Line a mini (24-well) cupcake pan with paper liners; set aside.
- Prepare the crust and press the dough into the bottom of each cupcake liner, about ¼ inch (6 mm) high. Place in the freezer to set.
- Next prepare the Salted Caramel Sauce and place in the refrigerator until ready to use.
- To make the filling: Drain the soaked cashew pieces and put them in a blender; process the soaked cashews until they are somewhat broken down. Then add the coconut oil, coconut milk, maple syrup, and vanilla. Blend until smooth. Next add the zucchini, coconut sugar, salt, and lemon juice. Blend until a smooth and creamy batter has formed. Taste the mixture and add a little more lemon juice if needed; the flavor should be lightly lemony, but not overdone. Blend one more time to combine the additional juice, if used.
- Remove the crusts from the freezer and pour the cheesecake filling evenly into each liner, leaving about ¼ inch at the top for the caramel sauce to go on top. Place back in the freezer to set for at least 2 hours.
- Remove the mini cheesecakes from freezer 15 minutes prior to serving to allow them to thaw. Transfer the salted caramel sauce to a piping bag or to a resealable plastic bag with the corner cut off. Squeeze a dollop of caramel on top of each cheesecake bite and then garnish with a sprinkle of sea salt. Store in the freezer for up to two weeks. Let thaw 15 minutes before serving.
- In a medium-sized heavy-bottomed saucepan, combine the sugars, coconut milk, and butter. 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 up to medium and bring to a soft boil, then add the vanilla extract and salt and whisk until combined.
- Increase the heat to medium-high and bring the mixture to a boil. Let boil for 2 minutes. Remove from the heat and whisk gently until the mixture becomes a smooth liquid again. Place back over heat and boil for an additional 2 minutes to thicken further. Remove from the heat, whisk until mixture becomes a smooth liquid again. Repeat this process for a total of four times. The caramel should be the consistency of thick soup.
- Cool slightly and transfer to a jar. The caramel will continue to thicken as it cools. Refrigerate to cool and thicken completely or freeze for extra-thick caramel. As the caramel comes back up to room temperature it will begin to thin slightly and return to a pourable state. Store in the refrigerator or freezer in a covered container for up to 2 weeks.
- Depending on what types of lemons you use, the flavor could be stronger or weaker. That’s why I recommending tasting to determine if more is needed to get the perfect flavor.
- Subs: 1:1 substitution of unsweetened vanilla almond milk or unsweetened cashew milk in place of canned full-fat coconut milk in the filling.
214 Comments on Salted Caramel Cheesecake Bites
26Pingbacks & Trackbacks on Salted Caramel Cheesecake Bites
[…] Incredible Edible Paleo Salted Caramel Cheesecake Bites. […]
[…] Cheesecake, single serving Chocolate Raspberry Trifles and personal sized Salted Caramel Cheesecakes for the bride and groom. They are big cheesecake fans and big Paleo fans. Dinner was even catered […]
[…] Salted Caramel Cheesecake Bites […]
[…] Treats (package in a nice bag or small tin!) 1. Two Tone Teasers (moi!) 2. salted caramel cheesecake bites (clean eating with a dirty mind) 3. Chocolate sunbutter cups (in the kitchen with amy jo) 4. […]
[…] Paleo Salted Caramel Cheesecake Bites (pictured at top) – There’s nothing I love more than Paleo desserts that soothe my […]
[…] Incredible Edible Paleo Salted Caramel Cheesecake Bites – Clean Eating with a Dirty Mind […]
[…] Salted Caramel Cheesecake Bites […]
[…] 2. Salted Caramel Cheesecake Bites […]
[…] Caramel Cheesecake Bites (modified a bit from Clean Eating with a Dirty Mind) Make the crust: 1 heaping cup raw pecans 1 T coconut oil 1 T creamy almond butter 2 T coconut […]
[…] 2. Salted Caramel Cheesecake Bites […]
[…] Caramel Cheesecake Bites found here, SERIOUSLY! Oh my god, I need these […]
[…] caramel toffee, salted caramel pieces, caramel chocolate fudge… the list is endless. Here’s a recipe that will knock your socks off (it even follows the new Paleo […]
[…] Date Rolls (AIP Recipe) Decadent Chocolate Cake (Yeah, it’s really Paleo!) Salted Caramel Cheesecake Bites (Can’t wait to try these!) Shortbread Cookie Bars Blueberry Bliss […]
[…] Hoping to make these: […]
[…] 5. Paleo Salted Caramel Cheesecake Bites via Clean Eating with a Dirty Mind […]
[…] recipe here […]
[…] Paleo Nachttisch nicht auf meinen eigenen Mist gewachsen ist. Ich habe mich von einem Eintrag auf cleaneatingwithadirtymind.com inspirieren lassen und das Originalrezept nur ganz leicht verändert. Ich will auch gar nicht lange […]
[…] Edible Paleo Salted Caramel Cheesecake Bites from CleanEatingWithADirtyMind.com (how did I not think of that web address? […]
[…] Recept és fotók forrása: Clean Eating with a Dirty Mind […]
[…] Date Rolls (AIP Recipe) Decadent Chocolate Cake (Yeah, it’s really Paleo!) Salted Caramel Cheesecake Bites (Can’t wait to try these!) Shortbread Cookie Bars Blueberry Bliss […]
[…] Incredible Edible Paleo Salted Caramel Cheesecake Bites … – Can we go ahead and just agree that one of God’s greatest masterpieces was the salted caramel flavor combination. Oh. my. goodness. Crystal clear blue waters and …… […]
[…] got this recipe from Vanessa over at Clean Eating With a Dirty Mind. (Go take a look at her photos. Mine don’t to these justice!) She has a couple other […]
[…] Paleo Salted Caramel Cheesecake Bites […]
[…] salted caramel cheesecake bites are […]
[…] Find the recipe at cleaneatingwithadirtymind.com […]
[…] two of our dessert faves; salted caramel and cheesecake, these dessert bites are perfect for an after-dinner sugar hit. This recipe makes 24 servings. We wont eat the whole […]
Sean BreslinAugust 19, 2013 at 3:11 pm (10 years ago)
Wow! What a delicious-looking little treat!
cleaneatingwithadirtymindAugust 19, 2013 at 3:27 pm (10 years ago)
Thanks Sean! I’m not gonna lie, they are in fact quite delicious! 🙂
Andrea @Pencils and PancakesAugust 19, 2013 at 3:12 pm (10 years ago)
Ahhhh those looks so good
cleaneatingwithadirtymindAugust 19, 2013 at 3:28 pm (10 years ago)
Oooh I’m glad you think so! They are fun little guys to make and more fun to eat!
This Sydney LifeAugust 19, 2013 at 3:43 pm (10 years ago)
I am genuflecting to the temple that is CEWADM as I write this. Well, not actually as I write it. More metaphorically, really. Regardless, these wee beauties look SO good! YUM!
PS – go you on the 1/2 marathon. I hate running. But am off to the gym shortly (not a complete sloth!)
cleaneatingwithadirtymindAugust 19, 2013 at 3:53 pm (10 years ago)
Nice verb usage TSL! Love it! And I have a love/hate relationship with running as well. I dread it, but I solve all the worlds problems. I also love that runners high. It makes me a really nice person to be around…unless I’m complaining about having to go on a run. 😛
This Sydney LifeAugust 19, 2013 at 3:54 pm (10 years ago)
I’m better at verbs than I am at running 🙂
RondaAugust 20, 2013 at 5:12 am (10 years ago)
Absolutely beautiful! These are the perfect size to treat yourself without overindulging. I can’t wait to make some.
cleaneatingwithadirtymindAugust 20, 2013 at 9:25 am (10 years ago)
Thank you! They really are, pop one or two of these bad boys after a meal and you feel totally satisfied!
Ashley BeeAugust 21, 2013 at 7:36 am (10 years ago)
These look very involved, but sooo tasty! I need to invest in some bulk ingredients for this kind of thing.
Vanessa BarajasAugust 21, 2013 at 10:09 am (10 years ago)
Hey Ashley! They look like a lot of work but I promise they are super easy! I’m paleo dessert catering a friends wedding today and made these for her last minute, I only agreed because I knew they weren’t tons of work and I had the ingredients on hand. The “Reese’s” cheesecake I have on the blog is also crazy delicious and it’s a full size one so its even easier! 🙂
Evil OneAugust 26, 2013 at 6:22 am (10 years ago)
So I made these last night… only change I made was using the caramel recipe from PaleOMG (thought it would make the treat even healthier since she uses dates instead of sugar). These were great… even my non-paleo husband enjoyed them! We were both thrown off by the zucchini ingredient when we were whipping these up… but you’d never know it was in there!
Great work – thanks for the yums!
Vanessa BarajasAugust 26, 2013 at 10:16 am (10 years ago)
So glad you enjoyed! The zucchini is such a trip huh?! Sneaky way to get in your veggies and it makes it soooo creamy!
Kari AndrikopoulosAugust 26, 2013 at 9:21 pm (10 years ago)
I’m laughing at the ad on this site for honey mustard ruffles!
Tried the paleo lava cakes with caramel last night
Heaven! The Carmel is great off a spoon with him salt …alone
What a treat.
Gonna try the cheesecake bites next.
Have you made it like key lime?
Thanks for all your support
Vanessa BarajasAugust 26, 2013 at 10:03 pm (10 years ago)
The ads are the worst! Against All Grain posted a picture of a Big Mac ad that showed up on her page, ha! Omg the caramel on a spoon with the salt, I totally eat it that way too! Glad I’m not the only one. The molten lava cake is my absolute favorite thing. Best chocolate treat ever! 😉
Robin R.August 27, 2013 at 6:43 am (10 years ago)
Made these last week. They are fabulous!!! I can eat just 1 and be satisfied!
Vanessa BarajasAugust 27, 2013 at 7:16 am (10 years ago)
Robin aren’t they great! They are the perfect size! I can eat one or two and I’m good to go and they keep you satisfied long after any ole sugary gluteny dessert would. I’m so happy you enjoyed, thanks for sharing! 🙂
Elizabeth-AnneAugust 30, 2013 at 11:28 am (10 years ago)
Bless you!!!!!! This makes my day, no year…just started paleo, after my whole30 I’m making these! It wasn’t easy coming to terms with no salted caramel!
Vanessa BarajasAugust 30, 2013 at 1:25 pm (10 years ago)
Good luck on your Whole30! You will feel so amazing, I’m excited for you! I also firmly believe that no person should ever have to come to terms with no salted caramel. That’s just mean. You will LOVE these! 🙂
WineWithCrestaSeptember 4, 2013 at 1:16 pm (10 years ago)
Oh! You must be my long-lost twin sister! The way you described how you feel about salted-caramel anything is EXACTLY THE WAY I FEEL! We MUST be twins! J/K! Anyway, I printed it, and can’t wait to try it! Heaven!
Vanessa BarajasSeptember 4, 2013 at 8:41 pm (10 years ago)
Twinzies! It’s because its the best!!! You will love this clean eating version it totally hits the spot! 🙂
Eva-MariaSeptember 7, 2013 at 9:23 am (10 years ago)
Yesterday and today i made your paleo salted caramel cheesecake. They are fantastic! Thank you for this recipe! You can visit my blog http://orangenminze.blogspot.de/
DonnaSeptember 17, 2013 at 6:10 am (10 years ago)
Would LOVE to make these…yet I fear I am the ultimate lazy person…could I possibly “do” these in a large pan and cut them into “bites”?…Love your incredible blog…newbie and fan!
Vanessa BarajasSeptember 17, 2013 at 9:25 am (10 years ago)
Ya you could that, it would be like making fudge squares instead. 🙂 Let me know what size pan you end up using and enjoy!
angelarleybaSeptember 26, 2013 at 11:35 am (10 years ago)
I don’t have a high powered blender. Can I use almond flour instead? Can these be frozen?
Vanessa BarajasSeptember 26, 2013 at 12:12 pm (10 years ago)
Almond flour instead of the coconut flour in the crust would be fine. Yes they are to be frozen until ready to eat.
CathyOctober 9, 2013 at 6:31 pm (10 years ago)
I made these & they are so delicious & addictive! I had to start giving them away because I couldn’t stop eating them! Thanks so much for the recipe. Also, HELP, I am trying to preorder the cookbook “The Paleo Kitchen”, but I am not having any luck. Can you advise? Much thanks.
Vanessa BarajasOctober 9, 2013 at 9:13 pm (10 years ago)
I’m so happy you liked them! I had to bring mine into work and give them away too! Ha! You should be able to pre-order The Paleo Kitchen through Amazon! Try the link on my Facebook page or go directly to amazon. You can pre-order by placing in your cart it looks like. I can’t wait another second for it!
Kendra YoungOctober 9, 2013 at 6:32 pm (10 years ago)
I’ve never soaked nuts for a recipe before: Do I need to dry/dehydrate them once they’ve soaked??
Vanessa BarajasOctober 9, 2013 at 9:16 pm (10 years ago)
Hey Kendra! No need to dry/rehydrate after soaking, just drain the water and throw them in the blender! Let me know if you have any more questions. 🙂
angelarleybaOctober 18, 2013 at 3:20 pm (10 years ago)
Hey there. I just realiZed I’m out of zucchini. Anything I can substitute for that in the filling?
Vanessa BarajasOctober 18, 2013 at 4:35 pm (10 years ago)
If you can make the trip to the store do it! It makes them SOOOOO creamy and really gives them that true cheesecake texture. It’s worth the inconvenience and the drive. I don’t have any subs for you. You could just leave it out but that would change the texture and perhaps some of your liquid ratios, perhaps add more soaked cashews. Can you bribe someone to get the zucchini for you if you promise them tasty treats?!
SophieApril 3, 2014 at 4:47 pm (9 years ago)
Doh, was looking for this question before asking it as I’m allergic to zucchini :/
Vanessa BarajasApril 3, 2014 at 5:03 pm (9 years ago)
Allergic to zucchini?! Noooooo! haha, you’ll be fine without it. 🙂
EricaOctober 25, 2013 at 4:35 am (10 years ago)
I wonder if you can use Stevia instead of Coconut Palm Sugar? Any thoughts?
Vanessa BarajasOctober 25, 2013 at 8:42 am (10 years ago)
Probably in the cheesecake itself but not in the caramel, it’s what gives it the caramel flavor. 🙂
KateOctober 25, 2013 at 4:15 pm (10 years ago)
I just wanted to let you that these bites….well hell….your entire website is like porn for me. Truly incredible. I make these “cheesecake” bites all the time and everyone in my family loves them. I don’t have a mini cupcake pan so I just make it into one big pie thingy.They are so amazing that when the last piece is gone my husbands like when are you making more? So keep up the good work. I am working on building my website now. Hopefully I will have up and running soon. I would love to mention your site. Thanks for being an inspiration. Also when I drain the cashews I noticed that there is a kind of film over them. Should I rinse that off first? Thanks.
Vanessa BarajasOctober 25, 2013 at 4:39 pm (10 years ago)
Hey Kate! Glad to hear they are the new family favorite! 🙂 If you guys like pumpkin, try the Pumpkin Swirl Cheesecake Squares which are a similar seasonal treat! I don’t think the film really matters, you could rinse them off if you wanted to, but I don’t think it makes much difference. 🙂
ChristinaNovember 7, 2013 at 2:37 pm (10 years ago)
I tried to make these delectable piece for a party tonight, however once I take them out of the freezer, the quickly ‘melt’ Help?? I would love to drizzle caramel on these but I would have to put them back in the freezer unless I want to serve these with a spoon.
They taste delicious, so if the guests reject them, I am equally happy 🙂
Vanessa BarajasNovember 7, 2013 at 2:44 pm (10 years ago)
Is it hot in your house?! hahaha how long did you freeze them for first? The longer you freeze, the easier and longer you will have to work with them before they start to thaw. Maybe try removing a few from the freezer at a time, putting the caramel on, and then putting them back in the freezer. You can then throw them back in the freezer finished until you are ready to serve. Hope that helps!
FaithNovember 16, 2013 at 11:44 am (10 years ago)
Made these yesterday and WOW!!! They are beyond amazing! I had to make a couple changes because of a fitness challenge I’m doing (coconut oil for grass-fed butter/ghee) and because I couldn’t find coconut palm sugar (used maple syrup instead, as directed) but they were still amazing! Thanks so much for sharing this gem 🙂
ChristineNovember 28, 2013 at 8:52 pm (10 years ago)
My sister-in-law made these for me today, and they are amazing!!
Vanessa BarajasNovember 29, 2013 at 10:13 am (10 years ago)
Yay! I wish I had a sister-in-law that made them for me! Lucky! Glad to hear you enjoyed them. 🙂
Leah VJanuary 16, 2014 at 7:08 am (9 years ago)
I made these the other day, you should know something about me; I NEVER leave reviews on anyone’s recipes. But these were so amazing! I love you… I know we haven’t met, but I love you.
My cheesecake together was a little runny(definitely my fault), so next time I will boil the caramel for longer and not measure wet ingredients over the blender (I may have put a little more than 2 TBS of almond milk) anyway, I just kept them frozen and it was fine.
Vanessa BarajasJanuary 16, 2014 at 9:24 am (9 years ago)
I love you too! I’m totally the same way, I never leave reviews unless I was blown away so I take this as a HUGE compliment! Thank you! 🙂 And yes no more measuring over the blender. 😉
AmyJanuary 17, 2014 at 2:05 pm (9 years ago)
I want you to know, I made these (didn’t have zucchini, but substituted avocado for extra creaminess). Oh my gosh. I can’t stop eating them. And my husband, who is all-things-skeptical, can’t stop either :). Thank you!
Vanessa BarajasJanuary 17, 2014 at 3:20 pm (9 years ago)
Whoa! You are a mind reader! A Clean Eating with a Dirty Mind reader! haha I too have been recipe testing with avo in place of the zucchini and a few other ingredients and I find it to be such a great ingredient for extra creaminess as well, especially in “cheesecakes” and mousses. I’m so happy to hear you and the skeptic enjoyed this recipe so much! Thanks for stopping by 🙂
Connie StubbsJanuary 20, 2014 at 7:36 pm (9 years ago)
Just made these tonight for the girls, they are GREAT!!! Big hit even my 12 year old son loved them!!
Thank you 🙂
Vanessa BarajasJanuary 20, 2014 at 9:07 pm (9 years ago)
You’re so welcome! Glad they were such a hit! I think one of the gals posted a picture on Facebook, it looked perfect! Gold stars on all you’re Paleo cooking charts. 🙂
DanaeJanuary 31, 2014 at 6:59 pm (9 years ago)
I made these today for the first time. They turned out fantastic! Thank you so much for sharing this recipe! Can’t wait to make them again:) They weren’t super quick (nothing really is though when you have a 13 month old running around), but they were definitely worth the extra time. Thanks again! What a delicious treat:)
Vanessa BarajasFebruary 3, 2014 at 8:44 am (9 years ago)
Yay! Glad to hear you liked them! They are one of my favorites! 🙂
LuanFebruary 7, 2014 at 12:13 am (9 years ago)
so sad! my caramel broke! i think it was too hot when i started putting the eggs in. i should have tempered… bummer. it looks amazing
Vanessa BarajasFebruary 7, 2014 at 8:44 am (9 years ago)
Oh no! Yes it could be because it was too hot, next time try low heat until everything is tempered and then turn up to a boil. 🙂 Don’t be discouraged, it will be worth it I promise! 🙂
CandiceJanuary 17, 2017 at 4:32 pm (6 years ago)
Eggs? In the caramel? I swear I followed it to a T and never read eggs. Mine never fully firmed up though, at least not how yours look in your photos. We just dunk these sweet nuggets in the caramel- it’s still amazing!!
Vanessa BarajasFebruary 7, 2017 at 1:39 pm (6 years ago)
Hi Candice, the old recipe called for eggs, but then I was able to make it without them so I removed them from the ingredient list! You aren’t going crazy! haha. 🙂
carlyFebruary 9, 2014 at 12:06 pm (9 years ago)
wow that looks so goood! i think i’ll make this for valentine, maybe give it some coulour with cherry/chocolate topping instead of the caramel. i’m wondering how long you can store this though? xx
Vanessa BarajasFebruary 10, 2014 at 11:20 am (9 years ago)
Oh yum sounds great with the cherry chocolate combo! Let me know how it comes out! I think you could store these in the freezer for at least 2 weeks if not longer, and the fridge for a few days. 🙂
MirandaFebruary 9, 2014 at 8:19 pm (9 years ago)
This may be inappropriate.. but I may just want to kiss your face for this recipe!!
Vanessa BarajasFebruary 10, 2014 at 11:25 am (9 years ago)
Hahaha only if you eat one first and then you smell like salted caramel. Is that weird? Kinda? 🙂
Victoria ElizabethMarch 1, 2014 at 10:27 am (9 years ago)
Can I hire you to make these for me and ship them to Orlando? They look DELICIOUS but I’m the laziest (well, really, the busiest) Palean in the world. I need recipes that at 5-10 minutes prep, tops.
Vanessa BarajasMarch 1, 2014 at 8:09 pm (9 years ago)
I would totally ship you some if I could! They really aren’t too bad and it makes a good amount of them so you’ll be all set! 🙂
MDMarch 21, 2014 at 9:28 pm (9 years ago)
Aww. My Caramel split 🙁 maybe I boiled it too long. I counted 2 mins. I used Ghee too and the other ingredients. Still excited tho.
Vanessa BarajasMarch 23, 2014 at 10:48 pm (9 years ago)
It may have something to do with the ghee. I’ve made this caramel 100 times and never had a problem, but I used butter. Sorry it didn’t come out. 🙁 I need to perfect a ghee version! I hope you were still able to enjoy! 🙂
MDMarch 24, 2014 at 1:10 am (9 years ago)
I made it a second time after i posted, and kept a keen eye and took it off the stove quick;y – added only smaller amount of ghee and it worked 🙂 everyone is like whoaaa mmmmm
KatrinaMarch 23, 2014 at 9:48 am (9 years ago)
I noticed no one put a pan size if they wanted to make it that way. I doubled the recipe and it fit perfectly in a 9×13 pan. This recipe is delicious!
Vanessa BarajasMarch 23, 2014 at 10:43 pm (9 years ago)
Oh that’s great! Thanks for sharing! 🙂
IreneApril 4, 2014 at 12:59 pm (9 years ago)
these look amazing!! im in the middle of making them and i have just realised i dont have any coconut sugar for the caramel, only coconut nectar :(. what can i substitute it with??
Vanessa BarajasApril 4, 2014 at 3:16 pm (9 years ago)
Coconut nectar will work! I would start with maybe 2-3 tablespoons and taste from there!
IreneApril 4, 2014 at 4:05 pm (9 years ago)
thank you very much!! i think i used too much butter…what do you use to measure 1/2 cup butter? i used approximately 115 grams because thats the conversion i found and it was too much
Vanessa BarajasApril 4, 2014 at 5:33 pm (9 years ago)
I’m not sure what the conversion to grams is, but I used 8 tablespoons which equals 1/2 cup. The Kerrygold grass-fed butter I use is marked by tablespoons. I believe a standard stick of butter would be 1/2 cup or 8 tablespoons and the Kerrygold sticks are twice the size of a standard stick to equal 1 cup/16 tablespoons, in which I used half. Hope that helps or makes sense at all!
urbanfox70April 5, 2014 at 2:01 am (9 years ago)
Reblogged this on the mancunian urban fox.
MariaMay 18, 2014 at 1:58 pm (9 years ago)
Vanessa BarajasMay 18, 2014 at 3:34 pm (9 years ago)
Hi! Thanks for pointing that out! I found the recipe works better with the coconut milk instead of almond milk so I updated it and must have forgot to edit the description! Grass-fed butter is butter made from the milk of grass-fed cows like Kerrygold brand. It’s super high in awesome vitamins and such a healthy fat, not to mention delicious! You can find this in pretty much any grocery store these days. 🙂
NicoleMay 31, 2014 at 11:29 am (9 years ago)
So I’m allergic to nuts….can these be substituted with anything else for the crust and filling?
Vanessa BarajasJune 2, 2014 at 8:50 am (9 years ago)
There are a few solutions, you could use sunflower seeds in the crust, it will change the flavor but it should still be fine. For the filling if you can tolerate dairy, I would just use a high quality grass-fed full fat cream cheese, if you can’t tolerate dairy another option would be to use canned coconut cream instead and then add a thickener like tapioca, arrowroot or guar gum. Hope that helps! If you decide to try it let me know and we can work together to figure out a good starting point! 😉
MariaJune 2, 2014 at 4:21 pm (9 years ago)
Thanks! I live in Denmark so all those nice ingredients may not be awailable. But I’ll try a farm shop and see if I can be so lucky
MariaJune 2, 2014 at 4:22 pm (9 years ago)
Thanks! I live in Denmark so all those nice ingredients may not be awailable. But I’ll try a farm shop and see if I can be so lucky
RhiannonJune 2, 2014 at 12:56 am (9 years ago)
These look phenomenal! Would the caramel work in a clean caramel slice? X
Vanessa BarajasJune 2, 2014 at 8:44 am (9 years ago)
Yes I think it would! You may have to refrigerate or freeze the slices to get it hard enough to cut into bars, but it should work fine. It tastes just like real caramel! Let me know if it works!
sueJune 12, 2014 at 12:29 pm (9 years ago)
This is my first time making Caramel Cheesecake Bites and the finished product tasted amazing . The crust and caramel mimicked the picture you posted but the filling is darker in color d/t the coconut palm sugar I used. Mine is brown. Did I use the correct type or is there another? Mine is organic and unrefined.
Vanessa BarajasJune 12, 2014 at 12:49 pm (9 years ago)
Hey there! All coconut sugar is pretty brown, the caramel in the picture could look lighter due to random factors like lighting or because I set it in the freezer between food styling/photographing. I also think it gets lighter as it sits and hardens as opposed to right off the stove. Hope that helps!
AngelaJune 17, 2014 at 7:39 pm (9 years ago)
These are just YUMMMMMM! In the caramel I subbed coconut oil for the ghee and it turned out just fine but did have some excess oil that didn’t incorporate (I just poured that off before cooling.) Time consuming to make but definitely worthwhile!
Vanessa BarajasJune 18, 2014 at 11:06 am (9 years ago)
Oh great to know about the coconut oil swap, thanks for sharing! You could also probably get away with using just coconut milk, coconut sugar, some vanilla and salt I think 😉 I just love that buttery caramel flavor! Mmmm butter. I’m so happy to hear you liked them! They are one of my personal favorites. Definitely time consuming (what Paleo recipe isn’t) but SO worth it! Also you can freeze and thaw them for single serving desserts! 🙂
AvaJune 20, 2014 at 10:46 pm (9 years ago)
These are amazing!!!! You’re a genius!!!!
Vanessa BarajasJune 23, 2014 at 9:30 am (9 years ago)
Oh yay! Glad you liked them!!! 🙂
JennieJune 27, 2014 at 1:32 pm (9 years ago)
I just started to get into Paleo and I love it! I made these today and omg, they are so delicious! Going to a bbq tomorrow and promised my friend to bring them, I hope there will be any left to bring;; :-)Thank you
Vanessa BarajasJune 27, 2014 at 3:11 pm (9 years ago)
Welcome to Paleo! I’m so excited you decided to make one of my recipes! It makes me feel so special! I’m really happy you liked them, and I know, it’s so hard to save them for other people! ha!
IzzieAugust 4, 2014 at 10:51 am (9 years ago)
Can I use plain sugar and normal milk for the caramel sauce? Thanks
Vanessa BarajasAugust 5, 2014 at 10:25 am (9 years ago)
Of course if that’s your thing! I would use heavy cream though instead of milk and brown sugar for the sugar.
IzzieAugust 5, 2014 at 10:42 am (9 years ago)
Thanks! These look AMAZING by the way, can’t wait to make them!
lindaemslieAugust 6, 2014 at 9:14 pm (9 years ago)
Great recipe! Delish! I can see why you left the making of the caramel sauce til last. After tasting it, who would bother with the rest? Just make the sauce and eat it straight out of the saucepan. Yum! Thanks for sharing your genius.
Deb HartAugust 10, 2014 at 9:50 pm (9 years ago)
Hi, you might want to remove ghee on your list of ingredients. I had butter, but used ghee because I had a jar I had just opened. Bad choice… the caramel separated and I have hardened sugar stuck to everything
Vanessa BarajasAugust 11, 2014 at 9:05 am (9 years ago)
Yikes. I have actually used ghee several times for the caramel. I have found that both butter and ghee will break if the temperature of the mixture rises too fast. I will update the recipe right now so hopefully it works better next time! Sorry about that, don’t give up!
Deb HartAugust 11, 2014 at 8:55 pm (9 years ago)
Maybe so, though today I used butter instead and it seemed to boil faster. It turned out great though…yummy. I’m glad you said you were going to update it because as I made it today, the instructions didn’t read the way I remembered from yesterday…I thought I was losing it
Vanessa BarajasAugust 12, 2014 at 8:58 am (9 years ago)
Haha! I updated it yesterday just for you! You aren’t going crazy I promise! Glad to hear it worked and you enjoyed it. 🙂
IzzieAugust 13, 2014 at 6:34 am (9 years ago)
So I made this yesterday, but my caramel crystalized! It was good though, I made two batches but both had the same problem! What did I do wrong? Thanks!
Vanessa BarajasAugust 13, 2014 at 9:41 am (9 years ago)
Crystallized?! Like it was dry and rocky? Can you explain a bit more? Do you live in a very humid area? So weird, I’ve never heard of that! I think the most important thing with this recipe is just to make sure that you don’t raise the temp to fast. I get my mixture to a soft boil on low and then turn it up to medium-high (about 5). Really make sure that you time the mixture once it gets to a hard boil. I’ve made this recipe at least 20 times with no problems. Occasionally my butter will break, but usually only when I’m trying to rush or not paying attention. Doh!
IzzieAugust 13, 2014 at 1:35 pm (9 years ago)
It was still liquidy but it had crystalized grains in it. I do live in a very humid place so maybe that was it? I followed the directions as well as I could but for some reason it took about 25 minutes to get to a soft boil. Maybe I cooked it too long? Thanks again for your help!
Vanessa BarajasAugust 13, 2014 at 2:03 pm (9 years ago)
Humidity could definitely be a factor. I usually start on low heat at about a 2, it takes about 5-7 minutes to get to a soft boil then I turn it up to 5/6 for the high boil for 1 minute. It could be because it cooked too long too. So crazy. When you make maple sugar, you start with maple syrup in a liquid state and then you literally cook it until it crystallizes. This could totally be what happened! You could maybe try honey in place of the coconut sugar too, maybe 1/3 cup, and try it again. Honey tends to boil pretty quickly. It will rise quickly in the pot so just don’t pull a me and stop paying attention. Haha.
IzzieAugust 13, 2014 at 3:47 pm (9 years ago)
Thanks so much for your help! I’ll try again, and make some of your suggested changes! 😀
doloresSeptember 23, 2014 at 9:07 am (9 years ago)
Hi Izzie….this is a common problem actually so don’t feel bad. Crystallization occurs when your “sugar”, or any sweetener that has a crystalline structure (palm sugar) is not completely dissolved before boiling to soft or hard ball stage. All sugar crystals need to be dissolved before boiling so it doesn’t revert back to it’s original crystalline state. Keep stirring on low heat until all “sugar” is dissolved (remembering to also dissolve anything on the inside sides of the saucepanj), and only then do you raise the heat to medium or medium high for soft or hard ball stage.
This applies to ALL crystallined structured sweeteners (sucrose, palm sugar, jaggery, etc) when making caramel sauces, fudge, etc. I often place a lid (steams the side of the pot)and simmer very gently stirring often until everything is dissolved. Then remove cover and reduce to the stage I am seeking.
Humidity only affects reduction. in other words, you would be hard pressed to reduce to hard ball or crack stage on a muggy day as this is a result of evaporation…which is difficult on a muggy day.
RachelAugust 19, 2014 at 6:28 pm (9 years ago)
Can the butter be replaced with coconut oil and still turn out? Thanks!
Vanessa BarajasAugust 19, 2014 at 7:26 pm (9 years ago)
You can use ghee for a dairy free option. I’ve never tried coconut oil, but I don’t think it would give it that nice buttery toffee flavor. You never know until you try it! 🙂
RachelAugust 21, 2014 at 8:19 pm (9 years ago)
Awesome, thanks for your reply!
Vanessa BarajasAugust 22, 2014 at 10:18 am (9 years ago)
Let me know if they survived! haha.
DAugust 11, 2016 at 11:28 am (7 years ago)
Ghee is butter= dairy. So not dairy free
Vanessa BarajasAugust 26, 2016 at 11:50 am (7 years ago)
Actually, if you buy ghee from reputable brands like Tin Star Foods Ghee or OMGhee, every batch is lab tested to make sure they are 100% lactose and casein free. I know tons of people who can’t have dairy but eat ghee from these brands with no problem at all!
AmandaDecember 22, 2014 at 3:36 pm (8 years ago)
Did you try the coconut oil? I’m quite allergic to dairy so I don’t want to risk the ghee and am thinking of trying this for Christmas. 🙂
Vanessa BarajasDecember 24, 2014 at 9:40 pm (8 years ago)
I havent tried that because I like buttery caramel. Just google dairy free caramel and Im sure you can find something!
TracySeptember 11, 2014 at 1:20 pm (9 years ago)
This recipe sounds great but in a true paleo diet no salt no sugar no dairy, but we do live in 2014 so I guess it’s ok to deviate a little. I’m gonna try it. Thanx TW
foodgirldcFebruary 20, 2015 at 11:02 am (8 years ago)
I’ve never heard of a paleo diet where you can’t use salt and there isn’t any dairy in this recipe because ghee is clarified butter. And alternative natural sugars are usually ok in small amounts unless you are trying to do Whole 30.
RachelApril 21, 2015 at 9:48 am (8 years ago)
Technically trying to hack a salted caramel cheesecake bite isn’t “paleo” either lol! But, it’s a healthy version of a treat, a special occasion food, not to be consumed daily or for weight loss, cutting or ketosis 🙂 make them, enjoy them, and don’t sweat the classification.
karenSeptember 25, 2014 at 7:34 am (9 years ago)
I am allergic to pecans, but would love to try these. Can you recommend a different nut to use instead? Generally I use cashews, but didn’t know if that would be too much cashew (since they are already in a another layer). Thanks!
Vanessa BarajasSeptember 25, 2014 at 8:48 am (9 years ago)
Oh sorry to hear about your pecan allergy, but so happy to hear you can still eat nuts! Walnuts would make a great sub! Even like a walnut almond mix might be good. Maybe 1/2 a cup of each. Let me know how it goes! 🙂
peakfitnessaustinSeptember 26, 2014 at 9:11 am (9 years ago)
Reblogged this on Peak Fitness Austin and commented:
This no bake salted caramel cheesecake bites recipe by Cleaneatingwithadirtymind had me salivating – and guess what? .. it is made with all wholesome ingredients that are actually good for you! I know what treat I’m making this weekend 🙂
EmmaSeptember 30, 2014 at 6:06 am (9 years ago)
Just a few comments:
– for anyone living in the UK/somewhere equally unexotic – the ingredients are hard to find and very expensive.
– for anyone who does not follow the paleo diet, this is nothing like cheesecake. Only cheesecake is really like cheesecake. It tastes of what it is, nuts, coconut and a bit of sweetish stuff like maple syrup. Just don’t think these ingredients will magically replace your mars bar or after dinner pudding in terms of taste!
Kim CampbellOctober 8, 2014 at 9:52 am (9 years ago)
These look absolutely delicious!! I just wonder if there is an alternative for the lemon juice. I have a severe citrus allergy but am able to use pineapple. Do you think that would work? Or do you have another suggestion? 🙂
Vanessa BarajasOctober 8, 2014 at 11:01 am (9 years ago)
Hey! Oh sorry to hear about your citrus allergy. I think pineapple would probably work just fine, I would maybe cut back a little on the coconut sugar or maple syrup because pineapple is so sweet. The lemon just gives it that tart cheesecakey like flavor. Can you use extracts at all? A lemon extract may work. If you don’t have any dairy issues you could probably get away with using some sour cream. Also maybe like a natural lemonade powder may work, think like Crystal Light but without all the chemicals and Splenda. I don’t know if you can use that either though with your allergy. 🙂 Let me know how it goes!
Kim CampbellOctober 8, 2014 at 11:12 am (9 years ago)
Thank you so much! I am planning to make these very soon and I will for sure let you know 🙂
GiaOctober 9, 2014 at 11:49 am (9 years ago)
Does the zucchini just have to be steamed?
Vanessa BarajasOctober 9, 2014 at 12:02 pm (9 years ago)
The zucchini is actually raw. I will update the recipe to reflect that. Thanks!
GiaOctober 9, 2014 at 12:23 pm (9 years ago)
Thank you so much! Making them right now 🙂
jeanOctober 24, 2014 at 5:56 pm (9 years ago)
Almond milk in place of coconut??
Vanessa BarajasOctober 25, 2014 at 11:27 am (9 years ago)
Yep! Will work fine.
kristincooksdailyOctober 25, 2014 at 3:04 am (9 years ago)
Just made this cheesecake and poured all the sauce on top so it sets as a layer of the cheesecake! Can’t wait to see how it turns out!
kristincooksdailyOctober 26, 2014 at 3:03 am (9 years ago)
This recipe came out great – one for the books! Thank you!
Nicole DarlingNovember 10, 2014 at 3:53 pm (9 years ago)
I made this and got so many compliments. In wondering if there is any way to make it into a full pie size though? Would it be too hard to thaw and unthaw?
Vanessa BarajasNovember 10, 2014 at 4:36 pm (9 years ago)
You could totally make it into a full size! I would use an 8″ springform pan. Press the crust into the bottom and then just pour the batter on top instead of into the mini cups. You may need to thaw for a little longer but it will be fine, then just cut and serve! 🙂 Glad you enjoyed it!
BethNovember 12, 2014 at 8:52 am (9 years ago)
for some reason my caramel is still a little runny. It’s been in the freezer for a good few hours. Any tips to rectify this? :-S
Vanessa BarajasNovember 16, 2014 at 12:22 pm (9 years ago)
Hmm the only thing I can think of is that maybe it wasn’t boiled down enough? I usually boil mine down 3 times, for a minute each, after the mixture reaches the initial boil.
TheresaNovember 19, 2014 at 12:23 pm (9 years ago)
my caramel didn’t harden enough either. Is coconut palm sugar different than just coconut sugar? That was the only difference. My caramel is darker too, possibly because my coconut sugar is a brownish color. After being in the frig for a few hrs, and seeing your comment to the woman about hers being thin, i put it back on the stove. We’ll see what happens. Looking forward to trying these when completed though. Thanks for sharing.
Vanessa BarajasNovember 19, 2014 at 2:14 pm (9 years ago)
Hey there! Coconut sugar and coconut palm sugar are the same thing. I think what’s happening is that the caramel isn’t being boiled down long enough so it stays thin in consistency. I will update the recipe to reflect this. Sorry you are having trouble too! I also really want to do a video for the caramel. I’ve made it so many times without issue. The issue that I usually get is my butter separates because the temperature changed too rapidly. I also really like to use maple sugar in my caramel too, have you ever used maple sugar before? I like to use a combo of maple sugar and coconut sugar. 🙂
LisaNovember 30, 2014 at 11:49 pm (9 years ago)
Tried these for a going away party for my paleo friend. ..didn’t like the crust texture on my trial run (too mushy) but baked the crust for 6 minutes at 350 on my second Try and liked them much better! Party is tomorrow. .hopefully they’re a big hit.
Vanessa BarajasDecember 1, 2014 at 2:58 pm (9 years ago)
I also bake the crusts too, I think it’s just personal preference. Hope you enjoy!
Good Food EverydayDecember 11, 2014 at 11:00 am (8 years ago)
Love them 🙂
StellaDecember 24, 2014 at 6:14 pm (8 years ago)
What are we supposed to soak the cashews in? Water?
Vanessa BarajasDecember 24, 2014 at 9:36 pm (8 years ago)
StellaDecember 26, 2014 at 3:23 pm (8 years ago)
Just fyi- they were awesome and delicious. I did not stray from the recipe used everything exactly as prescribed. My hats off to you and your great work.
Vanessa BarajasDecember 26, 2014 at 4:59 pm (8 years ago)
Glad you enjoyed them Stella! Thanks for sharing the kind words!
Ann-MarieJanuary 6, 2015 at 7:26 pm (8 years ago)
Awesome recipe! I added a bit of almond extract to the cashew butter and it was very delish! Agree about all the comments re: the caramel…I had a hard time getting it onto the cheesecakes! I disagree with the above comment re: won’t replace your cheesecake or regular pudding. That is nonsense. These taste just as yummy as any cheesecake I have eaten and I am a HUGE fan of the cheesecake! Carry on…
Vanessa BarajasJanuary 7, 2015 at 9:09 am (8 years ago)
Almond extract! What a fabulous idea! This year I’ve recently become obsessed with almond extract…and lemon. I’m a huge fan of extracts, you get so much flavor bang for your buck. There will be some cake recipes in my cookbook that use it, so I hope you try those as well! You’re a genius! I’m so happy to hear the recipe was such a success, thanks for commenting! 🙂
AmyJanuary 12, 2015 at 11:10 am (8 years ago)
Just made these and couldn’t even wait for the caramel to thicken…I had to try them! They are WONDERFUL! This definitely rates as one of my favorite paleo desserts EVER. My husband loves them too! I can’t wait to try them on the kids after school today.
Vanessa BarajasJanuary 16, 2015 at 8:55 am (8 years ago)
Awesome! I’m so happy to hear you enjoyed them! Yay! 🙂
Kelly CornelisonJanuary 19, 2015 at 7:40 pm (8 years ago)
Everyone that I’ve shared these with has loved them. (I also have to get rid of blog food — especially these!) Somehow my caramel stays very hard even after thawing… but they are still heavenly! Re-blogging to my new site! Thank you!!
Vanessa BarajasJanuary 20, 2015 at 8:07 pm (8 years ago)
Yay! Kelly, so happy to hear everyone loved them! I have the same problem, I give them to my co-workers! That caramel can be finiky but all’s well that ends well I guess! 😉
HayleyFebruary 6, 2015 at 4:01 pm (8 years ago)
Both of my kids are allergic to cashews. Any replacement that would be as good?
Vanessa BarajasFebruary 9, 2015 at 9:59 am (8 years ago)
Are they allergic to just cashews or all nuts in general. You could try almonds or macadamia nuts, something light colored without a huge flavor profile. I’ve never tried it with any other nut besides cashews, but almond would probably work best.
SaraFebruary 8, 2015 at 1:15 pm (8 years ago)
This looks heavenly! Salted caramel is my favorite combo, as well.
Vanessa BarajasFebruary 9, 2015 at 10:00 am (8 years ago)
In my cookbook I will have a Salted Caramel Ice Cream recipe. You have to try it! I had to make two separate batches, one for me to eat and one to photograph! It’s SO good. 😉
LindaFebruary 11, 2015 at 9:31 pm (8 years ago)
Hello! I am gathering the ingredients to make these and I see there’s raw zucchini and cashews in the mix, any suggestions on substitutes as I am allergic to raw nuts and raw veggies? Thanks!
Vanessa BarajasFebruary 12, 2015 at 10:38 pm (8 years ago)
You could definitely omit the zucchini, it just helps to make the batter creamier. Do you tolerate dairy? If so I would sub for a nice full-fat grass-fed yogurt. You could also try full-fat canned coconut milk. Let me know how it goes or if you need help figuring out amounts!
LindaMarch 5, 2015 at 5:48 pm (8 years ago)
Thank you!!!! I have both yogurt and canned coconut milk, I’m going to play around with this recipe this weekend and let you know how it turns out!
Kate PoultonFebruary 14, 2015 at 9:42 am (8 years ago)
judt made these OH MY GOD they are amazing really sweet when ive not had any sugar for 45 days lol x
KaylaFebruary 20, 2015 at 7:06 am (8 years ago)
What could I do to make a nut free version of this? We are nut completely and dairy free for the most part.
AlyFebruary 20, 2015 at 3:13 pm (8 years ago)
These tasted amazing!! My proportions were a bit off though. I had an extra 5 or so cupcakes that I could have made. I put the crust in 24 mini cupcake tins thinking they would be proportianate to the cheesecake and carmel but I could have made an extra 5…oh well, they still tasted great!
NadaFebruary 24, 2015 at 3:50 am (8 years ago)
These look divine, I gathered all the ingredients and I can wait to start. However I’m not a fan of coconut flavor, can I use hazelnut milk for the caramel instead?
Vanessa BarajasFebruary 24, 2015 at 9:48 am (8 years ago)
In all honesty you can’t taste the coconut flavor at all in the caramel. I’ve never used hazelnut milk before, I’m sure it would work fine, maybe try using a little less since it’s thinner than coconut milk.
NadaFebruary 24, 2015 at 12:13 pm (8 years ago)
I tried it with the hazelnut milk, followed your advice and used less than a cup. it turned out amazing! The smell and taste of the caramel infused with hazelnut flavor was mouthwatering.
This caramel is to die for !
Thank you so much all the way from Saudi Arabia for sharing this divine recipe with us..
AddieMarch 16, 2015 at 11:24 am (8 years ago)
I bought everything to make these EXCEPT the cupcake liners.
Will they stick if I soray the pan with coconut oil?
RileyMarch 31, 2015 at 3:59 am (8 years ago)
These look absolutely amazing I can’t wait to try them!! I have a question for you. The desert I miss most is lemon raspberry cheesecake do you think I could just added lemon zest and extra lemon juice to the cheesecake filling and then put a homemade raspberry jam on top and it would be good?
Thanks a bunch!
PS so glad I discovered your blog I haven’t had desserts in two months, I worked in a bakery for a couple of years before I was diagnosed with my autoimmune disease and when I was diagnosed thought I could never have dessert again because how do you make dessert with no gluten, grains, dairy and very limited sugar? Because I sure didn’t know. So I’m glad you do and I love that your sharing all these treats! Thank you!!!
Vanessa BarajasApril 2, 2015 at 8:57 am (8 years ago)
Hey Riley! Check out the Strawberry Cheesecake Jars recipe on my site. It’s just what you are looking for! Add more lemon and sub the strawberries for raspberries. Also in my book I will have a Key Lime Cheesecake version as well if you’re into that sort of thing. 🙂 So happy you’ve found somewhere to get gluten and grain-free treats from!
DestinyJune 2, 2015 at 1:13 am (8 years ago)
Hey! Is there any chance you’d know how many calories are in a singular serve?
MeghanNovember 19, 2015 at 2:04 pm (8 years ago)
Hey there! Any way to do the caramel dairy free?
Vanessa BarajasNovember 19, 2015 at 2:46 pm (8 years ago)
Sure! You can sub ghee in place of the butter. 🙂
JulieDecember 2, 2015 at 4:45 pm (8 years ago)
Can you make this recipe sugar free. And it looks like it is Gluten free right.
Vanessa BarajasDecember 4, 2015 at 12:05 pm (8 years ago)
Hi, this recipe is refined-sugar free and gluten-free.
Patty MillerJanuary 31, 2016 at 5:35 pm (7 years ago)
How many carbs would there be in the whole 24.
Vanessa BarajasFebruary 2, 2016 at 10:39 am (7 years ago)
I’m not sure, you can enter the ingredients into a website like caloriecount.com and it can analyze the ingredients to give you macro counts.
EmilyFebruary 17, 2016 at 6:05 pm (7 years ago)
I was going t make these for my mom, but she can’t have lemon. Do they still taste okay without the lemon?
Vanessa BarajasFebruary 17, 2016 at 7:14 pm (7 years ago)
That’s a great question, they definitely won’t taste like cheesecake. The lemon is what gives it the kind of sour flavor that mimics cream cheese. I would say they will taste kind of like sweetened cashew butter, which isn’t bad, but just not cheesecakey. 🙂
Lisa WashingtonAugust 27, 2016 at 4:00 am (7 years ago)
I made these and they were amazing. Do you have nutritional information?
Vanessa BarajasAugust 30, 2016 at 8:51 pm (7 years ago)
Hi Lisa, so happy to hear you enjoyed! I don’t have the nutritional info, but there are some websites out there that will calculate it for you, just do a quick google search. 🙂
TineDecember 1, 2016 at 10:35 am (7 years ago)
These arent dairy free as there is butter in the caramel could you suggest an alternative please reeeelly want to try them thankyou
Vanessa BarajasDecember 1, 2016 at 10:37 am (7 years ago)
You can sub ghee for the butter. I suggest a brand like Tin Star Foods or OMGhee, which are batched tested to contain absolutely no traces of dairy whatsoever.
PaigeDecember 19, 2016 at 7:58 am (6 years ago)
Do you still see these comments? I can’t have cashews. Think almonds would work in the filling?
Vanessa BarajasDecember 19, 2016 at 9:06 am (6 years ago)
I do still see these comments. You could try blanched almonds. I’m not sure how they would taste, I’ve never tested them.
Sandra LuttrellNovember 6, 2017 at 1:25 pm (6 years ago)
They are the best paleo dessert I have ever made. Labor intensive – but it’s a labor of love – so absolutely worth it
Vanessa BarajasNovember 6, 2017 at 2:25 pm (6 years ago)
Yay! So happy you made these! I know, that’s the bummer thing with Paleo desserts, to get one that actually tastes half decent you have to put in a little time and some elbow grease! I have some super easy dessert recipes in my Cookbook though, and put a few on here. Let me know if you want any suggestions! 🙂
DaniellaApril 18, 2018 at 12:34 pm (5 years ago)
Hi there in the process of making these and just finished the caramel sauce followed recipe exactly as written. It looked ready after the third cycle of boiling but I wanted to follow the recipe so I did the fourth and now at room temperature the sauce is extremely hard. Anything I can do to lighten it up without making it all over again?
Vanessa BarajasApril 19, 2018 at 11:15 am (5 years ago)
Oh no! It looks like maybe the heat got a little too high. You can always add more coconut milk to thin it back out. 🙂 Hope that helps!
DaniellaJune 11, 2018 at 6:19 pm (5 years ago)
I remade it and only did 3 repetitions of boiling instead of four and it worked perfectly! Now I know what to look for and can modify time on my gas stove accordingly. These are amazing!
Vanessa BarajasJune 15, 2018 at 3:27 pm (5 years ago)
Yay! So happy they came out and so happy you like them! Makes it worth the effort! haha!
TashaJuly 7, 2018 at 9:16 am (5 years ago)
Im making this recipe as we speak, well the caramel sauce. First of all i have read through the recipe time and time again and i ask myself what am i doing wrong. The measurements are off for the crust its ment for a double or triple batch. The filling is great but in the procedure it should of stated that everything should be at room temp, it was curdley… Extra time in the processor fixed that. Now here i am wanting to make the caramel sauce. Im a trained chef and have lots of experience making caramel sauce… There is no procedure to the steps of making it. Everything goes in the pot???? Melt the sugar first then add the coconut milk and finish with butter….. Or? Its the reason why sugar crystallizes when the steps are not done properly. I was super excited about this recipe and it does taste good so far but from my stand point super frustrating. It does not make sense! Could you please clarify? Thank you.
Vanessa BarajasJuly 12, 2018 at 2:58 pm (5 years ago)
Dear Classically Trained Chef,
Hmmm. I’m not really sure how to answer this all at once so let’s just go step-by-step shall we?
1. The measurements are off for the crust.
Answer: Maybe you are using a smaller cupcake pan? The one I have holds 24 mini cupcakes and it fits fine, every time, for me and other readers who have also made it, so I’m not sure where the disconnect is? I think I found my pan at Bed, Bath and Beyond if you’re in the market?
2. The filling is great, but the procedure should have stated everything is at room temperature.
Answer: When reading and writing a recipe, I beleive it is assumed that everything is at it’s normal temperature, unless otherwise stated, like for instance (not necessarily pertaining to this recipe) “coconut milk, chilled”, “raw honey, melted”, “coconut oil, melted”, “cold butter”, etc. It looks as though all of those rules have been applied when I re-read the recipe, I’m not exactly sure where the confusion is.
3. Pertaining to the caramel sauce, there is no procedure to the steps of making it. Everything goes in the pot????
Answer: Copied word for word from the recipe: in a medium-sized heavy-bottomed saucepan, combine the sugars, coconut milk, and butter. 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 up to medium and bring to a soft boil, then add the vanilla extract and salt and whisk until combined.
Increase the heat to medium-high and bring the mixture to a boil. Let boil for 2 minutes. Remove from the heat and whisk gently until the mixture becomes a smooth liquid again. Place back over heat and boil for an additional 2 minutes to thicken further. Remove from the heat, whisk until mixture becomes a smooth liquid again. Repeat this process for a total of four times. The caramel should be the consistency of thick soup.
Cool slightly and transfer to a jar. The caramel will continue to thicken as it cools. Refrigerate to cool and thicken completely or freeze for extra-thick caramel. Those seem like pretty detailed instructions on how to make it. Are you using a gas stove by chance? I have a shitty electric one, so it could be that your caramel sauce is getting too hot, too fast. If that’s the case, just back off the heat sooner, or turn it down some.
Hope that helps! 🙂
RuthJanuary 27, 2019 at 10:38 pm (4 years ago)
My family doesn’t eat any dairy, I was wondering if there is anything I can substittue the butter for? Will cocunut oil do the trick? Thanks so much! I would love to make these as they look delicious!
Vanessa BarajasJanuary 30, 2019 at 1:42 pm (4 years ago)
Hey there! So you could probably use coconut oil, but it’s really the browned butter that gives these cookies their amazing flavor. I highly recommend the Browned Butter Ghee from Tin Star. They test each batch to make sure it’s completely dairy and casein free and it tastes just like browned butter so that’s what I would recommend first. Then I would recommend Miyokos vegan butter and lastly something like Earth Balance. They won’t brown because there is no dairy solids in them, but they will still give a good butter flavor, I would just melt them so they are liquid like the browned butter. My fear is they just won’t have flavor with coconut oil, even though the recipe would probably turn out okay. Hope that helps!
Rosa ChavezAugust 9, 2019 at 3:55 pm (4 years ago)
How is the receipe dairy free if you have salted butter as in ingredient? What’s a good substitute?
Vanessa BarajasDecember 18, 2019 at 10:29 am (3 years ago)
Ghee is listed as an alternative which is dairy-free. Also you could use a dairy-free butter like Mykonos.