Cajun Dessert: Paleo-Friendly Pecan Praline Cheesecake Bites with Spiced Berry Compote

Allergens

Tree Nuts (Almonds, Cashews)

Ingredients

• 1 1/2 cups raw pecans
• 2 cups almond flour
• 1/4 cup coconut oil, melted
• 3 tablespoons honey
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 2 cups raw cashews, soaked overnight and drained
• 1 cup full
• fat coconut milk
• 1/2 cup honey
• 1 tablespoon lemon juice
• 1 teaspoon pure vanilla extract
• 2 cups mixed berries (strawberries, raspberries, blueberries)
• 1/4 cup water
• 1 tablespoon honey
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

Instructions

1. Preheat the oven to 350°F (180°C).
2. In a food processor, pulse pecans until finely chopped. Add almond flour, melted coconut oil, and spices. Pulse until combined and crumbly.
3. Press the mixture into the bottom of a 9 inch springform pan. Bake for 10 minutes, then let it cool completely.
4. In a blender, blend soaked cashews, coconut milk, honey, lemon juice, and vanilla extract until smooth and creamy.
5. Spread the cashew mixture over the cooled crust in an even layer. Refrigerate for at least 4 hours or overnight.
6. In a saucepan, combine mixed berries, water, honey, cinnamon, and nutmeg. Cook on medium heat until the berries soften and release their juices. Simmer for about 10 minutes, then let it cool.
7. Cut the cheesecake into bite sized pieces and serve with the spiced berry compote.

Chef’s Insight

The combination of Cajun spices in this dessert recipe adds a surprising twist to a traditional pecan praline cheesecake.

Notes

Ensure that the cashews are soaked overnight for optimal creaminess.