Mini Blueberry Cheesecakes
Mini Blueberry Cheesecakes
Ingredients
- ¾ cup desiccated coconut, plus extra
- ¼ cup LSA
- 2 tbs vegan margarine, melted
- ¾ cup cashews, soaked for 1 hour in hot water and then drained & rinsed
- ¼ cup Raw earth
- 2 tbs coconut cream
- 1 tbs coconut oil
- ¼ cup blueberries
- 1 tsp vanilla extract
Method
- Combine the base ingredients in a bowl and mix to combine. Press into a small 9x hole silicon mould or a greased and lines mini cupcake tray. Chill
- Combine the filling ingredients in a food processor until smooth. Scrape down the sides occasionally. Dollop over the base and press down. Sprinkle with desiccated coconut. Chill for at least 2 hours.
Serves 4-5 – Prep: 60 Minutes – Chill: 2 hours
