Paleo Cookie Butter Cheesecake Bites
These mini 'cheesecakes' are paleo, grain free, and gluten free. They're naturally sweetened and they have the tart creaminess of a cheesecake thanks to cashews, and the spicy sweetness of speculoos cookie butter.
Coconut oil can be used to replace butter and vanilla extract can be substituted for the vanilla bean powder.
All components can be made in either a food processor or a high-speed blender. The blender is a bit more difficult to clean between each component, but it results in a much creamier cheesecake- like texture for the filling.
Any leftover cookie butter can be stored in a sealed container in the refrigerator for up to 1 week; it tastes delicious with fresh fruit or in a smoothie!