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). Makes 12 Base 1/2 cup raw almonds1/2 cup desiccated coconut5 medjool dates1 tsp vanilla extractPinch of salt Filling 1 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 Topping 1 cup frozen blueberries, defrosted1 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. ***** activated-organic-almonds-300g liquid-stevia-vanilla-50ml activated-organic-cashews-300g melrose-liquid-coconut-oil-500ml ##### Find more delicious dessert recipes here.
