YIELD: 24-28 bites
TIME: 15 minutes

Whole30 Lemon Cheesecake Energy Bites

2 cups raw cashew halves and pieces
scant 1/4 teaspoon salt
12-14 fresh medjool dates, pitted
1/4 cup plus 1 tablespoon Kite Hill Plain Cream Cheese
2 tablespoons plus 1 teaspoon lemon zest, from 3-4 medium lemons
Step 1.
Add cashews and salt to the bowl of a large food processor fitted with the ā€œSā€ blade. Process for about 10 seconds, until cashews are evenly and finely ground. Add the dates (we used 14) and process until evenly chopped and distributed into the cashews, about 10 seconds. The mixture will start to stick together once ground enough and you should no longer see large pieces of dates.
Step 2.
Add the lemon zest and small dollops of the cream cheese. Process for another few seconds. Carefully scrape the bowl and process again until fully combined. The mixture should stick together well and easily hold a ball shape.
Step 3.
Remove the blade. Roll into approximately tablespoon sized balls. Store in an airtight container in the fridge. Layer with parchment or wax paper if stacking in the container. Consume within 2 weeks.
Step 4.
If you start with only using 12 dates, taste the mixture and add another 1-2 dates for more sweetness if desired. Process until fully combined into the mixture.

Be sure you are using fresh, medjool dates. Other dates can vary in size, sweetness, and stickiness and will not work as well in this recipe.

Dates should be very sticky and soft in texture. If they have hardened or are cold from the fridge, place in a bowl of hot water for 30 minutes. Pat dry, then proceed with the recipe. If your dates are on the small side, you might need 1-3 more.

This recipe uses:

Kite Hill Plain Cream Cheese

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