INGREDIENTS

crust

1 cup pitted dates

1 cup almond meal

1 tablespoon flaxseed meal

½ tablespoon grated orange zest

1 tablespoon coconut oil, melted

cheesecake

One 8-ounce container nondairy cream cheese (such as Kite Hill)

1 cup canned full- fat coconut milk

¼ cup coconut oil

2 tablespoons pure maple syrup

2 tablespoons orange juice

Grated zest and juice of 1 lemon

1 scoop collagen peptides (optional)

¼ cup pomegranate seeds, for garnish

STEPS

To make the crust: In a blender or food processor, combine the dates, almond meal, flaxseed meal, orange zest, and 1 tablespoon melted coconut oil. Blend in small pulses, until a sticky dough forms, adding 1 to 2 tablespoons water if needed for the desired consistency.

Line 12 cups of a muffin tin with cupcake liners or use silicone muffin cups. Place 1 tablespoon of the dough in the bottom of each cup. Press the dough down with your fingertips to make sure the dough is well packed. Place the muffin tin in the freezer to set for at least 15 minutes.

To make the cheesecake: In a blender or food processor, combine the cream cheese, coconut milk, coconut oil, maple syrup, orange juice, lemon zest, lemon juice, and collagen peptides (if using). Blend for 1 to 2 minutes, until smooth and creamy.

Divide the cream cheese mixture among the muffin cups, covering the crust. Sprinkle the pomegranate seeds on top of each cup, then place the muffin tin back in the freezer to set for at least 1 hour.

When ready to serve, remove the bites from the freezer and let them sit at room temperature for 5 to 10 minutes. Store bites in an airtight container in the freezer for 3 to 4 months.