Blueberry mini cheesecake

Blueberry mini cheesecake
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Blueberry mini cheesecake

Ingredients

Crust

  • 60 g almonds roasted
  • 30 g cashews
  • 10 g hemp seeds
  • 1 tablespoon coconut oil
  • 1 tablespoon agave

Blueberry filling

  • 200 g cashews previously soaked for minimum 4 hours
  • 50 g coconut cream the thickened coconut cream from a can of full-fat coconut milk
  • 100 g blueberries, fresh
  • 4-5 tablespoons agave
  • juice of 1/2 lemon
  • 2-3 teaspoons maqui powder
  • 1 tablespoon coconut oil

Instructions

Crust

  1. Line the base of a 12 cm spring form cake tin with baking paper. 
  2. Place almonds and cashews in a food processor and process until they are finely ground.  Add hemp seeds, agave and coconut oil. Process until mixture sticks together. Adjust sweetness. 

  3. Once it’s all combined, press the crust mixture into the cake tin, making sure you press it out evenly. Place it in the fridge.

Blueberry filling

  1. Drain cashews and place them in a blender. Add coconut cream, blueberries, agave, lemon juice, maqui berry powder and coconut oil. Blend on high speed until smooth and creamy. 


  2. Pour the filling over the crust. 
  3. Place the cake in the freezer to set for at least 3-4 hours.  Keep it in the fridge or freezer.


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