These cheesecake bite size desserts are super indulgent and have the added twist of the Tasti Forest Fruits Bar sprinkled on top (find the Forest Fruits Bar in your Stress-Less Box).\n\nMakes 12\nBase\n1\/2 cup raw almonds1\/2 cup desiccated coconut5 medjool dates1 tsp vanilla extractPinch of salt\nFilling\n1 cup cashews, soaked overnight\/ least 2 hours 1\/2 cup coconut milk1\/3 cup maple syrup1 tbsp vanilla extractPinch of salt1\/3 cup melted coconut butter2 tbsp melted coconut oil\nTopping\n1 cup frozen blueberries, defrosted1 Tasti Forest Fruits bar, thinly sliced \n\nMethod:\n\nCombine 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.\nPress the base into 12 muffin tins.\nTo make the filling, add all ingredients to a high-powered blender. Blend on high for 2 minutes or until creamy.\nPour 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.\nMeanwhile, defrost the blueberries in the fridge or in the microwave for 30 seconds. Thinly slice the Tasti bar.\nRemove the cheesecakes from the muffin tins and spoon the blueberries on top.\nSprinkle with the Tasti bar and enjoy!\nStore in the fridge for up to 4 days (without the blueberries) or freezer for up to 2 months.\n\n\n \n*****\nactivated-organic-almonds-300g\nliquid-stevia-vanilla-50ml\nactivated-organic-cashews-300g\nmelrose-liquid-coconut-oil-500ml\n#####\n \nFind more delicious dessert recipes here.