Vegan No-Bake Blueberry Cheesecakes
Ingredients
- 2 cups cashews, soaked for 2 hours
- 1 cup coconut milk
- 1/4 cup cacao butter
- 1/3 cup maple syrup
- 1 tablespoon coconut oil
- 1 teaspoon vanilla extract
- 1 tablespoon cocoa powder
- 2 cups blueberries (frozen or fresh)
- Desiccated coconut
Preparation
In a blender combine the cashews, coconut milk, cacao butter, coconut oil, maple syrup and vanilla. Mix until creamy and smooth.
Separate into 3 bowls for the 3 layers. Add cocoa powder to one bowl and mix, then spoon mixture into a silicone muffin pan, only filling the holes up one-third of the way. Freeze for 15 minutes.
Remove from freezer and top with one more portion of the cashew mix for the vanilla layer. Only fill them up two-thirds of the way and return to freezer for 15 minutes.
For the blueberry layer, mix the remaining cashew mix with half the blueberries until combined. Remove pan from freezer and top with the blueberry mix, filling them up to the top. Return to freezer and let it set overnight for at least 6-8 hours.
For the topping, crush the remaining blueberries with a fork or in a blender. Spoon onto the tops of each cheesecake and sprinkle with desiccated coconut.
