AIP Cheesecake Bites with Berry Compote and Graham Cracker Crust
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CHEESECAKE BITES WITH BERRY COMPOTE AND GRAHAM CRACKER CRUST
Yields 12
CHEESECAKE
- ¾ cup coconut manna
- ½ cup coconut oil
- ¼ cup honey
- 1 T. vanilla extract
- 2 T. arrowroot powder, dissolved in a little water
COMPOTE
- 4 oz each of raspberries, blueberries and strawberries
- 2 T. honey
- 2 T. water
- 1 tsp. arrowroot, diluted in water
INSTRUCTIONS
- You will need mini cupcake liners for this recipe.
- You can use regular ones if that is all you have, just fill them up only 1/3 of the way.
- Heat the manna, oil, honey and extract in a small saucepan to melt.
- Stir in the arrowroot thoroughly.
- Remove from heat.
- You are melting everything, not boiling it.
- In another small saucepan, put the 12 oz of mixed berries, honey and water. Bring to low simmer and cook for a few minutes until the berries start to soften and release their juices. Sprinkle with 1 tsp. arrowroot, diluted in water and stir to thicken the compote.
- Take a 12 cupcake muffin pan and put a cupcake liner in each space.
- Crush up the graham crackers into crumbs (recipe below).
- Sprinkle a few teaspoons of crumbs into the bottom of each cupcake paper to cover the bottom. Using a small ladle or spoon, spoon enough of the cheesecake mixture into each cup to fill it almost up to the top.
- Cover and refrigerate for 30-40 minutes to firm the cheesecake bites up.
- Serve them with the berry compote on the side.
By Executive Chef Ann Lotterhos
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AIP GRAHAM CRACKERS
INGREDIENTS
- ½ cup coconut oil, room temperature
- 1 tsp. gelatin powder
- ¼ cup coconut sugar
- 1 T. molasses
- 1 tsp. vanilla extract
- ¾ cup coconut flour
- ¼ cup arrowroot
- 1/2 teaspoon baking soda
- 1 tsp. cream of tartar
- ¼ tsp. sea salt
- Preheat oven to 350F.
INSTRUCTIONS
- In the bowl of a food processor, combine coconut oil, gelatin, molasses, vanilla, and coconut sugar, process until smooth.
- Add in the rest of the ingredients, pulsing to form a dough.
- Roll out your dough between layers of parchment paper to 1/4 inch thick.
- Cut the rolled out dough into crackers using a pizza cutter or knife then transfer the cut dough right on the parchment to a parchment lined cookie sheet.
- Bake 8-10 minutes.
- Allow crackers to cool, then break them apart.