Best with Organic Cooked Beets

Peppermint “Cheesecake” Bites

Prep Time: 20 min // Cook Time: 6+ hours freezer time Servings: 12

What to do

Our favorite barre babe, Brittni Whitesides, gave us the scoop on her vegan holiday “cheesecakes!”


  1. Place dates in food processor and pulse until ball forms. Scoop into a bowl and set aside.
  2. Add raw almonds to food processor and pulse until a meal forms.
  3. Add dates back into food processor and pulse until combined with almond meal. You might need to add a little water to offset the stickiness (about 1 tablespoon).
  4. Press a tablespoon of the mixture into the bottom of each compartment in a greased 12-slot muffin tin. Place in freezer.


  1. Add all of the filling ingredients to a food processor and blend on high until well mixed.
  2. Be ready to stop the mixer to scrape down the sides a few times!
  3. Once the mixture is well combined, pour about two spoonfuls into each compartment of the muffin tray, on top of the frozen crust.
  4. Each compartment should be filled about 3/4 of the way.

Chocolate Sauce

  1. When you’re ready to serve the cheesecakes, make the chocolate sauce by adding all of the ingredients to a pan over medium heat until melted.
  2. Remove the cheesecakes from their slots with a butter knife and drizzle the chocolate over each cake.
  3. Pop them back in the freezer for 15 minutes to get the chocolate to set.

What you’ll Need


1 cup soft pitted dates

1 cup raw almonds


1 cup soaked raw cashews

1/4 cup coconut oil (melted)

1/2 cup full fat coconut milk

1/3 cup maple syrup

2 Love Beets Organic Cooked Beets

1/2 teaspoon pure peppermint


1/4 cup cacao

1/4 cup coconut oil

1/4 cup maple syrup

1/8 teaspoon pure peppermint