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MINI RAW VEGAN LEMON AND BLUEBERRY CHEESECAKES

Base:

1 cup of almonds

1/2 cup of pitted dates

2 tbsp of coconut oil


Cheesecake:

1 cup of soaked cashews (overnight)

1 lemon juiced

4 tbsp of coconut oil

3 tbsp of maple syrup

1 cup of frozen or fresh blueberries


To make the base, mix the almonds, then add the dates in a food processor until it forms a fine crumb, then add the coconut oil and combine. Press the mixture down in silicon muffin molds using a glass or your fingers. Store it in the freezer while you make the next step.


For the cheesecake layer, soak your cashews, preferably overnight or for a few hours, in hot/boiling water. Blend in a food processor with the juice of 1 lemon, maple syrup, and melted coconut oil. Blend until smooth.


Get your base out of the freezer. Add a few fresh or frozen blueberries on top of the bases, then spoon the cheesecake mixture. Top with more blueberries and freeze for 2-3 hours to set. Take them out of the freezer for one hour before serving and store them in the fridge.


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