Easy Dinner Recipes

Mini Uncooked Vegan Lemon and Blueberry Cheesecakes ….. Observe Photograph & Recipe: …

Mini Uncooked Vegan Lemon and Blueberry Cheesecakes ๐Ÿ’—
Observe veganfeedgram ๐Ÿ“ธ Photograph & Recipe: healthyfrenchwife
Makes 6

1 cup of almonds
1/2 cup of pitted dates
2 tbsp of coconut oil

1 cup of soaked cashews (in a single day)
1 lemon juiced
Four tbsp of coconut oil
Three tbsp of maple syrup

1 cup of frozen or recent blueberries

1. To make the bottom, combine the almonds then add the dates in a meals processor till it varieties a positive crumb then add the coconut oil and mix.
2. Press the combination down in silicon muffing moulds utilizing a glass or your fingers. Retailer within the freezer when you make the following step.
3. For the cheesecake layer: soak your cashews – ideally in a single day or for just a few hours in sizzling/boiling water.
4. Mix in a meals processor with the juice of 1 lemon, maple syrup and melted coconut oil. Mix till clean.
5. Get your base out of the freezer. Add just a few recent or frozen blueberries on prime of the bases then spoon the cheesecake combination.
6. High with extra blueberries and freeze for 2-Three hours to set. Take out of the freezer for one hour earlier than serving and retailer them within the fridge.

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  1. I was wondering what the addition of coconut cream does. I mean I made these with a similar recipe but it adds both cream and oil. I always thought that the cream was necessary for firmness

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