These delectable coconut strawberry cheesecake bites are the brain child of Britt from The Banana Diaries. They're raw, paleo, vegan, gluten free and loaded with Cloud Powder, our fluffiest, most hydrating and skin-nourishing powder yet. 

Serves 12

• 1 cup raw and organic cashews
• 1 cup pitted whole dates, soaked for 4 hours
• 1 tsp vanilla beans, scraped from pod
• Pinch of sea salt

• 1 16-oz. container organic full fat coconut milk
• 1 tbsp fresh lemon juice
• 1 tsp vanilla beans, scraped from pod
• ¼ cup Cloud Powder
• 2 tbsp pureed strawberries (can sub in strawberry jam)

1. Line muffin tin with 12 muffin liners and set aside.
2. In a food processor, pulse all of the crust ingredients until it is a sticky dough.
3. Place 1 large spoonful of dough into each muffin container and press down with your fingers to line the bottom of the tin with the crust. Make sure there are no spaces between the crust and the metal of the tin.
4. Place muffin tin into the freezer and grab a large bowl for the cheesecake filling.
5. Whisk together coconut milk, lemon juice, vanilla, and Cloud Powder until well combined.
6. Remove the muffin tin from the freezer and pour coconut mixture into the tins, until there is about ¼ inch space from the top.
7. Place muffin tin back into freezer and let sit for 40 minutes.
8. Remove tin from the freezer and stir a little pureed strawberry into each. You can use a small spoon or a toothpick to do designs!
9. Place tin back into freezer and let sit for at least 3 hours, then enjoy!