100g cashews, soaked overnight, or boiled for 5 minutes
juice of 1 lemon
4 tbsp. coconut oil, melted
3 tbsp. maple syrup
150g blueberries, fresh or frozen
Method:
To prepare the base, place the almonds and dates in a food processor. Process until the mixture reaches a fine crumb consistency. Add the coconut oil and continue to blend until well combined.
Firmly press the mixture into silicone muffin molds using a glass or your fingers. Place in the freezer while preparing the cheesecake layer.
Place the drained cashews, lemon juice, melted coconut oil and maple syrup into a food processor and blend until smooth.
Remove the bases from the freezer. Place a few blueberries on each base and then spoon over the cheesecake mixture.
Garnish with additional blueberries and place the molds back in the freezer and freeze for 2-3 hours to set. Remove the cheesecakes from the freezer 1 hour before serving.