Vegan Blueberry Cheesecake Bites
Servings: 24 cheesecakes
Calories: 123kcal
Creamy and delicious, but dairy free, gluten free, and guilt free too! And when everything comes together in a blender, you really can’t complain!
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Ingredients
Chocolate almond crust
- ⅔ cup roasted almonds
- ⅓ cup roasted pecans
- ¼ cup unsweetened shredded coconut
- 5 dates
- 1 tablespoon maple syrup
- 1½ tablespoons cacao powder
- ¼ teaspoon sea salt
Blueberry cheesecake filling
- 1⅓ cups raw cashews, soaked in water overnight
- ⅔ cup unsweetened coconut yogurt
- 3 tablespoons maple syrup
- 1½ tablespoons lemon juice
- ⅔ cup blueberries (fresh or frozen)
- ½ vanilla bean
- 2 tablespoons coconut oil
- ¼ teaspoon sea salt
Instructions
Chocolate almond crust
- Place a thin strip of parchment paper into each well of a mini muffin pan, and set aside.
- Put the almonds and pecans into a food processor and blend them until they become a course meal. Add the rest of the ingredients and blend until combined.
- Press about half a tablespoon of the mixture in each well of the prepared mini muffin pan, and keep it in the fridge while working on the filling.
Blueberry cheesecake filling
- Drain and rinse the cashews. Add them to a high powered blender along with the rest of the ingredients and blend until smooth. Pour over the crust and chill it in the freezer for 1-2 hours.
- Pull on the parchment paper to release the cheesecakes from the pan. Place them on a plate and leave them out to defrost for about 20 minutes to thaw, or cover them and keep it in the fridge.
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Nutrition
Serving: 1cheesecake | Calories: 123kcal | Carbohydrates: 8g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.001g | Sodium: 52mg | Potassium: 133mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg