Blueberry Cheesecake Bites
Ingredients
- 1 cup rolled oats (120g)
- 1/4 cup dried blueberries (30g)
- zest of 1/2 a lemon
- pinch of sea salt
- 1 medjool date, pitted
- 1/4 cup agave nectar (50-60g)
- 2 tablespoons peanut butter (35g)
- splash of water
- blueberry cheesecake filling:
- 150g natural cashews (soaked overnight and drained if you don't have a high speed blender)
- 1 tablespoon lemon juice
- 1/4 cup refined coconut oil, melted (60g)
- 1/2 cup coconut cream (125g)
- 1/4 cup agave nectar (50-60g)
- 3/4 cup frozen blueberries (100g)
- 1/4 teaspoon lactic acid powder (optional)
Preparation
If you do not have silicone muffin tins, line a 6x6 inch square pan with baking paper
Set aside
In the bowl of a food processor, combine all ingredients for the oatmeal base
A sticky mixture should form
Use moistened fingers to press the crust on the bottom of each muffin tin cavity or on the base of your prepared 7x7 inch tin
Leave in the freezer whilst making filling
To make blueberry cheesecake filling, combine all ingredients in a high speed blender
Blend until 100% smooth
You can use a tamper to help get the ingredients well mixed
Turn blender off and use silicone spatula to push ingredients off the blender walls 1 or 2 times and continue blending until entirely homogeneous
Pour the filling onto the chilled crust and spread into an even layer
Freeze until firm enough to pop out of the silicone muffin tin or slice - about 6-8 hours
Store in the freezer and allow to thaw for 5-10 minutes before enjoying
Leftovers will keep in an air-tight box in the freezer for up to 1 month
