#Repost @govegan.health

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#Repost @govegan.health
Mini Raw Vegan Lemon and Blueberry Cheesecakes 💗 

👉 Get over 100 Delicious Vegan Recipes for muscle growth, fat loss and a healthier lifestyle.
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🥰 Thank @healthyfrenchwife for the recipe
Makes 6

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

1 cup of soaked cashews (overnight)
1 lemon juiced
4 tbsp of coconut oil
3 tbsp of maple syrup

1 cup of frozen or fresh blueberries

1. To make the base, mix the almonds then add the dates in a food processor until it forms a fine crumb then add the coconut oil and combine.
2. Press the mixture down in silicon muffing moulds using a glass or your fingers. Store in the freezer while you make the next step.
3. For the cheesecake layer: soak your cashews – preferably overnight or for a few hours in hot/boiling water.
4. Blend in a food processor with the juice of 1 lemon, maple syrup and melted coconut oil. Blend until smooth.
5. Get your base out of the freezer. Add a few fresh or frozen blueberries on top of the bases then spoon the cheesecake mixture.
6. Top with more blueberries and freeze for 2-3 hours to set. Take out of the freezer for one hour before serving and store them in the fridge.

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