Vegan Blueberry Cheesecake Cupcakes
Ingredients
Base
- 1 cup almonds
- 1 cup dates
- 1 tbsp raw cacao
- A pinch of himalayan salt
Cream
- 3 cups soaked cashews (soaked overnight)
- 1/5 cup maple syrup (or other sweetener)
- 1 can of coconut milk (about 400ml) only use the hard milk on top
- 1/3 cup coconut oil
- 1/2 tbs fresh lemon juice
- 5 tbs melted cacao butter
- 1/5 - 1/4 cup frozen blueberries
Preparation
In a high speed blender mix together all of the ingredients for the base until a paste is formed.
Press down in lined small cupcake molds.
Set aside to rest.
Add all of the remaining ingredients, except for the blueberries, in a high speed blender.
Blend until very smooth and creamy.
Pour a little bit more than half of the cream in a separate jar or bowl.
Add the blueberries to the remaining cream and mix until smooth.
In the cupcake molds add some white cream first and then some blueberry cream on top.
Put in the freezer overnight to set.
Tips
If you have cashew cream remaining, put it in the fridge overnight and decorate the cakes with it the next morning.
