Keto Vegan Cheesecake Bites (No-Bake Fat Bombs)

For the Crust

• 60 grams roasted walnuts (½ cup)
• 33 grams unsweetened shredded/desiccated coconut (⅔ cup)
• 3 tablespoons coconut oil (melted)
• 11 grams coconut flour (1 ½ tbsp)
• 17 grams powdered erythritol (2 ½ tbsp)
• pinch salt

For the Filling

• 148 grams unsweetened coconut cream (chilled overnight - ½ cup)
• 133 grams unsalted raw macadamia nuts *See Notes (soaked for at least 8 hours - 1 cup)
• 38 grams unsalted raw cashews *See Notes (soaked for at least 8 hours - ½ cup)
• 54 grams vanilla-flavor vegan protein powder
• 2 teaspoons nutritional yeast
• 30 grams powdered erythritol (2 ⅓ tbsp)
• 2 tablespoons lemon juice
• blueberries (for garnishing)

For the Crust

1. 1

   In a cupcake pan, prepare 10 cupcake liners.

2. 2

   Add all the crust ingredients to a food processor and pulse until they become small crumbs.

3. 3

   Divide the crumbly dough evenly among the cupcake liners. Press and flatten the dough to fill the bottom of each liner.

For the Filling

1. 1

   Drain and rinse the soaked cashews and macadamia nuts.

2. 2

   In a food processor, blend all filling ingredients until smooth. Taste and add more erythritol if needed.

3. 3

   Divide the filling equally among the cupcake liners, on top of the crusts.

4. 4

   Place the cupcake pan in the freezer for 1–2 hours or until set. You can also refrigerate them, but they'll take longer to firm up.

5. 5

   Enjoy right away or transfer to the refrigerator for storage. *See 'HOW TO STORE THE CHEESECAKE BITES' section in the blog post.