Raw White Chocolate Blueberry Mini Cheesecakes π°π
Raw White Chocolate Blueberry Mini Cheesecakes π°π
Prep Time: 20 minutes | Setting Time: 2 hours | Total Time: 2 hours 20 minutes
Kcal: 180 kcal | Servings: 12 mini cheesecakes
_____Ingredients:_____
For the crust:
1 cup almonds
1/2 cup pitted dates
Pinch of salt
For the filling:
1 1/2 cups raw cashews, soaked in water for at least 4 hours or overnight
1/3 cup coconut oil, melted
1/4 cup maple syrup
1/4 cup full-fat coconut milk
1 teaspoon vanilla extract
Juice of 1 lemon
1/2 cup fresh blueberries
1/4 cup white chocolate chips
For the blueberry compote:
1 cup fresh blueberries
2 tablespoons maple syrup
1 tablespoon water
_____Directions:_____
Line a mini muffin tin with paper liners.
In a food processor, pulse the almonds, dates, and salt until finely ground and sticky.
Press about a tablespoon of the crust mixture into the bottom of each muffin cup. Place in the freezer while you prepare the filling.
Drain the soaked cashews and place them in a blender along with the melted coconut oil, maple syrup, coconut milk, vanilla extract, and lemon juice. Blend until smooth and creamy.
Add the fresh blueberries to the blender and blend until well combined.
Pour the filling over the crusts in the muffin tin, filling each cup almost to the top.
Melt the white chocolate chips in a double boiler or microwave, then drizzle over the cheesecakes.
Place the cheesecakes in the freezer to set for at least 2 hours, or until firm.
While the cheesecakes are setting, make the blueberry compote. In a small saucepan, combine the blueberries, maple syrup, and water. Cook over medium heat, stirring occasionally, until the blueberries break down and the mixture thickens slightly, about 5-7 minutes. Remove from heat and let cool.
Once the cheesecakes are firm, remove them from the muffin tin and top each with a spoonful of blueberry compote.
Store leftover cheesecakes in an airtight container in the freezer for up to #tasty_love
