Mini Raw Blueberry Cheesecakes (8 servings)

Name: Mini Raw Blueberry Cheesecakes (8 servings)
Ingredients: ½ cup almond flour; ½ cup pitted dates; 1 cup cashews (soaked for at least 2 hours); ½ cup frozen blueberries; 2 tsp lemon juice; ¼ cup canned coconut milk; ½ banana

Berry cheesecake bites with blueberry and raspberry topping, chocolate garnish, and crumb crust, served on a clear glass platter, healthy dessert option inspired by naturopathic principles in Whitby.

½ cup almond flour

½ cup pitted dates

1 cup cashews (soaked for at least 2 hours)

½ cup frozen blueberries

2 tsp lemon juice

¼ cup canned coconut milk

½ banana

1. Prepare a muffin tray with muffin liners or use a silicone muffin tray.
2. Pulse the almond flour and dates in a food processor until you create a crumbly, somewhat sticky mixture. Divide the mixture into your prepared muffin tray. Press the mixture down firmly to create a crust and set aside in the freezer.
3. Wipe clean the food processor and add the cashews, blueberries, lemon juice, coconut milk, and banana. Blend the mixture until you get a smooth, creamy texture. Remove the muffin tray from the freezer and spread approximately two tablespoons of the cashew mixture on top of the crusts, being sure to evenly distribute the mixture.
4. Put the muffin tray back in the freezer for at least one hour to set. When you are ready to enjoy the cheesecakes, remove them from the freezer five to ten minutes before to soften the cheesecake slightly. Enjoy!