Delicious, creamy, tangy, sweet and….Blueberries and lemon….do I really need to explain it? Its amazing I love it and you will too.
Makes 12 cupcake size cheesecakes.
Put all your ingredients in your food processor and blend until a dough like consistency forms.
50g Almond Meal
1 tbs Lemon Juice
Zest of 1 lemon
Press equal amounts of base into each mold then freeze.
Blend on high in your blender until smooth and creamy; add the coconut oil last.
350 g Cashews – about 2 cups, soaked for atleast 4 hours
270 g Blueberries – frozen
1/4 cup lemon juice
80g Brown Rice Syrup
Blend until smooth, then add the coconut oil.
1/2 cup coconut oil
Divide the mixture between the molds and stick a blueberry in the top.
Move to the freezer to set, for atleast 3 hours.
Remove from the molds and allow to defrost before eating.