Gluten-Free Oil-Free Refined Sugar-Free Lemon Blueberry Cheesecakes
Ingredients
- 1 cup sultanas or pitted dates
- 1/2 cup shredded coconut
- 1/2 cup walnuts
- 1 tsp lemon zest
- 1/8 tsp sea salt
- 1 cup raw cashews (soaked and drained)
- 1/2 cup coconut cream
- 1/4 cup lemon juice
- zest of 1 lemon
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- 1/2 tsp ground turmeric
- 1/2 cup frozen blueberries
Preparation
In a food processor, combine the ingredients for the base, blitz together, and press into the bottom of 6 muffin molds. Place in the freezer.
Blend the cashew mixture until smooth, pour out half, whisk in turmeric for color, spoon into molds up to 2/3 full, and place in the freezer.
Add blueberries to the remaining mixture, blend until smooth, spoon on top of the yellow layer, and return to the freezer to set overnight.
Once set, decorate the cheesecakes and allow them to thaw at room temperature for 10-15 minutes before serving.
