These cheesecake bite size desserts are super indulgent and have the added twist of the Tasti Forest Fruits Bar on top.
Ingredients: Makes 12
Base
1/2 cup raw almonds
1/2 cup desiccated coconut
5 medjool dates
1 tsp vanilla extract
Pinch of salt
Filling
1 cup cashews, soaked overnight/ least 2 hours
1/2 cup coconut milk
1/3 cup maple syrup
1 tbsp vanilla extract
Pinch of salt
1/3 cup melted coconut butter
2 tbsp melted coconut oil
Topping
1 cup frozen blueberries, defrosted
1 Tasti Forest Fruits bar, thinly sliced
Method:
- Combine the almonds, coconut, vanilla, salt into a food processor until the mixture resembles breadcrumbs. Add the dates and blend until a sticky dough is formed.
- Press the base into 12 muffin tins.
- To make the filling, add all ingredients to a high-powered blender. Blend on high for 2 minutes or until creamy.
- Pour the filling onto the crusts and gently tap to flatten and remove any air bubbles. Place the cheesecakes in the freezer for about 4 hours to set.
- Meanwhile, defrost the blueberries in the fridge or in the microwave for 30 seconds. Thinly slice the Tasti bar.
- Remove the cheesecakes from the muffin tins and spoon the blueberries on top.
- Sprinkle with the Tasti bar and enjoy!
- Store in the fridge for up to 4 days (without the blueberries) or freezer for up to 2 months.