Mini cheesecakes with cashews and blueberries

Mini cheesecakes with cashews and blueberries

By
From
Superfoods
Makes
12

Who doesn’t love cheesecake? Baked or chilled, traditional or with a twist, there’s something so tempting about this creamy dessert. But the ingredients! There’s not much health there, unfortunately. So, here’s a twist on an American staple that is now super-healthy and super-yummy.

Ingredients

Quantity Ingredient

For the base

Quantity Ingredient
12 dates, pitted
50g almonds
90g ground flaxseed
1 teaspoon vanilla extract

For the filling

Quantity Ingredient
250g cashews, soaked
1 lemon, juiced
60g coconut oil, melted
120ml raw honey
200ml coconut milk
150g blueberries
cupcake tray, lined with 12 paper cupcake cases

Method

  1. Start by soaking your cashews in water for 3–4 hours.
  2. Meanwhile, make the base. Put all the ingredients in a food processor and blitz to combine. Divide the base evenly between each of the cupcake cases, pressing down with your fingers.
  3. Wash the food processor. After the cashews have been soaked, drain and rinse them and add them to the food processor with the lemon juice. Add the coconut oil, honey and coconut milk and process until smooth. Transfer the filling to a large mixing bowl and slowly stir in the blueberries. Spoon the filling over the crusts, cover with clingfilm and freeze for 3 hours.
  4. Remove the mini cheesecakes from the freezer 1–2 hours before serving.

Note

  • Each ounce of cashews contains 21 percent of your rda of magnesium. Magnesium is one of the most overlooked minerals. It’s vital for more than 300 chemical reactions in the body, including energy levels and relaxation.
Tags:
healthy
superfoods
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