Vegan Cheesecake Bites

Vegan Cheesecake Bites:

1 C pitted dates, soaked in warm water and then drained

1 C almonds

1.5 C Cashew nuts, soak in warm water for an hour & then drain

1 large lemon, squeezed

1/3 C coconut oil

1 C coconut milk/cream

125ml honey/syrup

Method

1. Add dates to a food processor and blend until rough, not smooth. Set aside

2. Next add the almonds and blend until fine. Add back the dates and blend until a dough has formed. If too wet add more almonds and if too dry add more dates.

3. Lightly grease a standard muffin tin and line each with wax paper-easier to remove the cakes once they have set

4. Add about 1 Tbsp of the crust mix to each muffin space. Set in freezer to firm

5. Add the soaked cashews, lemon; melted coconut oil, coconut cream & honey to a blender and mix until smooth. Add more coconut cream if needed

6. Divide the filling evenly among the muffin tins and freeze until firm.

7. Remove from the freezer about 10 minutes before serving

* These can be stored in the freezer for 2-3 weeks

** Optional: Fresh blueberries or 1tsp peanut butter can be added to each muffin tin just before freezing to add another flavour