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!


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

How to:


  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


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)!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s