Bottom Layer:
1 cup pitted dates
1 cup raw unsalted walnuts
Pinch of sea salt
Cheesecake Filling:
1 1/2 cups cashews, soaked 8-24 hours
2/3 cup full fat coconut milk
Juice from 1 lemon
1/3 coconut oil, melted
1/2 teaspoon vanilla extract
1/2 cup monk fruit maple syrup (or regular maple syrup)
Pinch of sea salt
1/3-1/2 cup frozen organic blueberries (depending on the color and taste desired)
A few fresh organic blueberries for garnish
Bottom Layer:
1. Blend dates in food processor until well combined and remove and set to the side.
2. In the same food processor blend walnuts until pebble consistency. Add back in dates and sea salt and blend until well combined.
3. Spray lightly mini muffin tin with coconut oil spray for easy removal. You can also use regular muffin size but will yield less bites.
4. Add an even layer of mixture to the bottoms (approximately 1 teaspoon). Using the bottom of a shot glass, press each bottom layer until even.
5. Place tin in the freezer.
Cheesecake Filling:
1. In a blender, place all ingredients except blueberries until smooth and well combined. Add blueberries until you achieve your desired color.
2. Remove tin from freezer and slowly pour cheesecake mixture above each layer until flush with the top.
3. Gently tap tin on counter to remove air bubbles. Place in freezer for 8 hours or overnight.
4. Remove from freezer, garnish with fresh blueberries and let them thaw for 5-10 minutes before serving.
Makes 24
