Blueberry Cheesecake Bites By @crazyvegankitchen ?

Blueberry cheesecake bites by @crazyvegankitchen ?


Oatmeal Crust/Base:

1 cup Rolled Oats (120g)
1/4 cup Dried Blueberries (30g)
Zest of 1/2 a Lemon
Pinch of Sea Salt
1 Medjool Date, pitted
1/4 cup Agave Nectar (50-60g)
2 tablespoons Peanut Butter (35g)
Splash of Water
Blueberry Cheesecake Filling:
150g Natural Cashews (soaked overnight and drained if you don’t have a high speed blender)
1 tablespoon Lemon Juice
1/4 cup Refined Coconut Oil, melted (60g)
1/2 cup Coconut Cream (125g)
1/4 cup Agave Nectar (50-60g)
3/4 cup Frozen Blueberries (100g)
1/4 teaspoon Lactic Acid powder (optional)

If you do not have silicone Muffin tins, line a 6×6 inch square pan with baking paper. Set aside.
In the bowl of a food processor, combine all ingredients for the Oatmeal base. A sticky mixture should form.
Use moistened fingers to press the crust on the bottom of each muffin tin cavity or on the base of your prepared 7×7 inch tin. Leave in the freezer whilst making filling.
To make Blueberry Cheesecake filling, combine all ingredients in a high speed blender.
Blend until 100% smooth. You can use a tamper to help get the ingredients well mixed.
Turn blender off and use silicone spatula to push ingredients off the blender walls 1 or 2 times and continue blending until entirely homogeneous.
Pour the filling onto the chilled crust and spread into an even layer.
Freeze until firm enough to pop out of the silicone muffin tin or slice – about 6-8 hours.
Store in the freezer and allow to thaw for 5-10 minutes before enjoying.
Leftovers will keep in an air-tight box in the freezer for up to 1 month.
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