With a sweet and creamy cinnamon cheesecake filling, these churro bites are the perfect no-bake treat that keeps you refreshed on a warm, summer day! Photo + recipe by @cleaneaterr

What You’ll Need for the Crust:

-2 cups Keto and Co Chocolate Sea Salt Granola 

-1/4 cup brown sweetener of your choice (this is our favorite recipe) 

-1/4 cup creamy, unsweetened almond butter, softened

-1/2 cup butter, softened 

What You’ll Need for the Filling: 

- 8 oz cream cheese 

- 1/2 cup Wondrose Sugar Replacer (hydrated with 2 Tbsp water)

- 1/2 tsp cinnamon

- 1 tsp vanilla extract 

- 1/4 cup sour cream 

-Dash of salt

What You’ll Need for the Cinnamon “Sugar” Topping: 

-2 Tbsp cinnamon 

-2 Tbsp Wondrose Sugar Replacer

Cooking Instructions: 

1. For the crust, pulse all of the dry ingredients together in a food processor. 
2. In a separate bowl, mix together the processed dry ingredients and the almond butter and butter
3.  Divide and press the mixture into 12 lined muffin tins 
4. Place these in the freezer while you make your filling
5. In a large bowl, beat cream cheese until light and fluffy. Add Wondrose, sour cream, vanilla, cinnamon, and salt and mix until combined.
6. For the topping mix together the cinnamon and Wondrose and set aside.
7. Pour filling into the muffin tins and sprinkle with cinnamon “sugar” mixture.
8. Let sit in the fridge for 15 minutes or until your desired firmness and enjoy! Keep refrigerated for up to a week.