Raw Vegan Mini Blueberry Cheesecakes Recipe:
Time to make: 15 minutes (not including freezing)
Freeze time: ~ 1 hour
Yields: 8
Storage: Keep in the Freezer
Base Ingredients:
- 50g rolled oats
- 50g pecan nuts
- 50g raisins (soaked in boiling
water for ~ 5 minutes to make sticky) - 2 tbsp. coconut oil (melted)
- 1 tbsp. cinnamon
- 3 tbsp. water
Cheesecake Ingredients:
- 100g cashew nuts (soaked in boiling water for an hour)
- 130g coconut milk (the thick bit from a can)
- 1 large banana
- 40g frozen blueberries
- 4 tbsp. coconut oil (melted)
Method:
- Blend the base ingredients until a nutty-textured ‘dough’ forms – it should all stick together quite well, if not add a drop more water
- Grease a muffin tin and evenly distribute the base ingredients into 8 compartments and use a spoon to push down the mixture until flat – pop in the freezer to solidify
- Blend all the cheesecake ingredients (except the blueberries) until a smooth creamy mixture forms
- Pour about 2/3 on top of the base and pop back in the freezer for 10 minutes
- Now add the blueberries to the rest of the cheesecake mixture and blend until smooth
- When the 10 minutes has elapsed pour the blueberry mixture evenly on to the cheesecakes then freeze for about an hour until they solidify
- Thaw for a couple of minutes then enjoy!
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