Blueberry Coconut mini cakes

If you like coconut and blueberries, then this one’s for you! It’s a very light and refreshing dessert and it’s vegan!

Ingredients:

Crust:
5 pitted dates
1/2 cup almonds

Filling:
1 can of coconut milk (refrigerated)

3/4 cup cashews (soaked overnight)

1/2 lemon juice

1 tbsp coconut oil

1 tbsp maple or agave syrup

1 tsp vanilla extract

2 tbsp frozen blueberries

How to:

Crust:

1. Blend the dates in a mixer and process the almonds into a meal.
2. Add them in the mixer together with some vanilla and process until dough forms.
3. Line a muffin tin with parchment paper and create small pockets with the crust. Place them in the fridge while you make the filling

Filling:

Scoop the cream out of a refrigerated can of coconut milk and blend it together with 3/4 cashews (soaked overnight), 1/2 lemon juice, 1 tbsp coconut oil, 1 tbsp maple or agave syrup, vanilla extract and 2 tbsp frozen blueberries.

When it becomes smooth, fill the pockets and refrigerate for around 6 hours!

Tip: you can make mini cheesecakes – instead of pockets make a base. Also you can play with the filling – either as above or don’t place the blueberries in the mix, use the filling as your ‘cheesecake’ and make the blueberries your topping (blend them together separately)!