If you like coconut and blueberries, then this one’s for you! It’s a very light and refreshing dessert and it’s vegan!
5 pitted dates
1/2 cup almonds
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
- Blend the dates in a mixer and process the almonds into a meal.
- Add them in the mixer together with some vanilla and process until dough forms.
- Line a muffin tin with parchment paper and create small pockets with the crust. Place them in the fridge while you make the 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)!