Mini Uncooked Vegan Lemon and Blueberry Cheesecakes 💗 by healthyfrenchwife
Makes 6
Base:
1 cup of almonds
1/2 cup of pitted dates
2 tbsp of coconut oil
Cheesecake:
1 cup of soaked cashews (in a single day)
1 lemon juiced
Four tbsp of coconut oil
Three tbsp of maple syrup
1 cup of frozen or contemporary blueberries
1. To make the bottom, combine the almonds then add the dates in a meals processor till it varieties a nice crumb then add the coconut oil and mix.
2. Press the combination down in silicon muffing moulds utilizing a glass or your fingers. Retailer within the freezer whilst you make the subsequent step.
3. For the cheesecake layer: soak your cashews – ideally in a single day or for a number of hours in scorching/boiling water.
4. Mix in a meals processor with the juice of 1 lemon, maple syrup and melted coconut oil. Mix till easy.
5. Get your base out of the freezer. Add a number of contemporary or frozen blueberries on high of the bases then spoon the cheesecake combination.
6. High with extra blueberries and freeze for 2-Three hours to set. Take out of the freezer for one hour earlier than serving and retailer them within the fridge.
💚 Comply with sveganfood for extra plantbased vegan meals
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Comments
11 responses to “Mini Uncooked Vegan Lemon and Blueberry Cheesecakes by Makes 6 Base: 1 cup of alm…”
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Savedddd🔥🔥🔥👏👏👏
Delicious layers 😍mmm
Oh wow 😍
Yum!! These sound incredible
These looks amazing
Wowsers!
@harriseoin next creation
Looks ao delicious 😍
Incredible
Looks so good!