Vegan Blueberry Cheesecakes
Ingredients
- 2 cups cashews (soaked for 2 hours)
- 1 cup coconut milk
- 1/4 cacao butter
- 1/3 cup maple syrup
- 1 tbsp coconut oil
- 1 tsp vanilla extract
- 1 tbsp cocoa powder
- 2 cups blueberries (frozen or fresh)
Preparation
In a blender combine the cashews, coconut milk, cacao butter, coconut oil, maple syrup & vanilla. Mix until creamy and smooth.
Seperate 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 1/3 of the way. Freeze for 15 mins.
Remove from freezer and top with one more portion of the cashew mix - the vanilla layer. Only fill them up 2/3 of the way and return to freezer for 15 mins.
Now 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 (preferably 6-8 hours minimum)
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. ENJOY!
Store in the freezer and remove 20 to 30 mins before serving
