Directions
- 1Start by soaking the cashews in boiled water for at least 15 minutes.
- 2Add blueberries to a small pot on medium heat and simmer for 6-7 minutes, crushing them once they soften.
- 3Allow the blueberry mixture to start to thicken before turning off the heat, then add the lemon and maple and set aside to cool.
- 4Add the base ingredients to a food processor and process for around 2 minutes until the date is fully broken up.
- 5Divide the base mixture evenly between the 6 muffin cups and press down with your fingers so it's compact.
- 6Drain the cashews and add to a high-speed blender with the remaining cheesecake mix ingredients, minus the lemon zest, then blend really well until smooth.
- 7Add the cashew mix to a bowl and mix with the zest.
- 8Divide the mixture evenly between the 6 muffin cups and smooth out to flatten/make even.
- 9Divide the blueberry jam evenly between the 6 muffin cups.
- 10Use a stick or chopstick to mix with some of the cashew mix, but not too much.
- 11Top with lemon zest and freeze for at least 60 minutes before removing from the cups.
Ingredients
- 0.5 cup almond flour
- 4 soft medjool dates, pitted
- small pinch salt
- 1 cup cashews, quick soaked
- 3 tbsp maple syrup
- 2 tbsp lemon juice
- 0.5 Zest from lemon
- 0.5 tsp vanilla extract
- 2 tbsp coconut oil, melted
- 2 tbsp plant milk
- 0.75 cup blueberries, fresh or frozen
- 1 tsp maple syrup
- 1 tsp lemon juice
Equipment
silicone muffin trayfood processorsmall pothigh-speed blenderbowlstick or chopstickairtight container
Tips
- Store in an airtight container in the freezer and allow to sit for a few minutes to soften before eating.
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