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blueberry & chocolate mini cheesecakes

I love making these little mini ice-cream cakes. They are full of flavour and high quality ingredients, which means no nasties, just vitamins! Perfect at any time of the day, especially in the summer.

Base:
50g Medjool dates, stones removed and chopped
50g desiccated coconut
50g pecans
Pinch of salt
1 tsp vanilla extract

Filling:
200g cashew nuts - soaked for at least 4 hours.
200g coconut cream
50g blueberries
1 tbsp cacao powder
Pinch of salt
1 tsp vanilla extract

1) In a food processor, blend all the base ingredients except the dates.

2) Add the dates and blend until the mixture starts to hold together.

3) Line muffin cases in a muffin tin. The silicon ones work way better here as they are very easy to remove once the cakes are frozen.

4) Press the mixture into the bottom of each muffin case and chill in the freezer while preparing the filling. Make sure to press firmly, help yourself with the back of a tsp, remember that this will be the base of your mini cakes.

5) Rinse the soaked cashew nuts well and blend, add the coconut cream (remember to use here just the cream without any milk/water) and the rest of the ingredients. Blend all together until smooth.

6) Pour over the base and chill in the freezer for at least 2 hours.

You can add some dark chocolate sauce on top of them before serving