Raw Blueberry Cheesecake Bites
Ingredients
Oatmeal crust
- 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 and set aside.
In the bowl of a food processor, combine all ingredients for the oatmeal base until a sticky mixture forms.
Use moistened fingers to press the crust into the bottom of each muffin tin cavity or the prepared pan and freeze while making the filling.
Combine all ingredients for the blueberry cheesecake filling in a high-speed blender.
Blend until completely smooth, using a tamper if necessary.
Turn off the blender, use a silicone spatula to scrape down the sides, and blend again until homogeneous.
Pour the filling over the chilled crust and spread evenly.
Freeze until firm, about 6-8 hours.
Storage
Store in the freezer and allow to thaw for 5-10 minutes before enjoying.
Leftovers will keep in an airtight container in the freezer for up to 1 month.
