Ingredients:
Crust:
- 1 cup of pitted dates (soaked for 10 minutes then drained)
- 1 cup of raw almonds
Filling:
- 1 1/2 cups of raw cashew nuts (soaked in water for 6 hours then drained)
- 1/4 cup of fresh lemon juice
- 1/3 cup of coconut oil (melted)
- 1/2 cup + 2 tbsp. of coconut milk
- 1/2 cup of agave
- 1/4 cup of fresh blueberries
- Handful of dried blueberries
Directions:
- Blend dates in a food processor until it forms a ball and set aside.
- Add nuts and process. Then add dates and blend until a dough forms. If too dry, add more dates. If too wet, add more almonds.
- Grease a mini muffin pan with coconut oil or oil of choice. Line each slot with parchment paper.
- Scoop 1 tbsp. of crust mixture and press with fingers.
- Combine all filling ingredients (except dried blueberries) and mix in blender until you achieve a smooth texture.
- Divide filling evenly on each muffin tin.
- Top with dried blueberries.
- Cover with plastic wrap and freeze for 4-6 hours.
- Once set, you can remove cheesecake easily. They should pop out.
- Serve immediately or freeze remainder.
- Can last 1-2 weeks in freezer.