Chocolate Raspberry Cheesecake Bites (Vegan)

These vegan Chocolate Raspberry Cheesecake Bites were created by Stephanie Steinhauser-Wampler ( and features double the chocolate with our Dark Chocolate Sunflower Seed Butter and Dark Chocolate Sea Salt Seed'nola (or Dark Chocolate Sea Salt Seed + Oat Bars). You can find more of her drool-worthy photography on her website.



Make the crust: Add the Seed'nola/crumbled bars, cocoa powder, and 1 1/2 tablespoons of melted butter to a blender and blend until you have a crumb-like texture and everything is slightly moist.

Firmly press the crust mixture into the bottom of a loaf pan lined with parchment paper.

Make the cheesecake filling: Rinse out the blender, then add in soaked sunflower seeds, raspberries, maple syrup, 1/4 cup melted butter, and pitaya powder (if using). Blend until smooth, then pour over crust and spread into an even layer.

Store in the refrigerator for 2 hours, or until the cheesecake layer is solidified. Drizzle with Seed Butter and sprinkle with sea salt before cutting into bite-sized squares and diving in.

Chocolate Raspberry Cheesecake Bites vegan