Raw Vegan Mini Blueberry Cheesecakes Recipe:

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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:

1. Blend the base ingredients until a nutty-textured ‘dough’ forms – it should all stick together quite well, if not add a drop more water
2. 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
3. Blend all the cheesecake ingredients (except the blueberries) until a smooth creamy mixture forms
4. Pour about 2/3 on top of the base and pop back in the freezer for 10 minutes
5. Now add the blueberries to the rest of the cheesecake mixture and blend until smooth
6. When the 10 minutes has elapsed pour the blueberry mixture evenly on to the cheesecakes then freeze for about an hour until they solidify
7. Thaw for a couple of minutes then enjoy!

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