(Makes 6 cupcake-size cheesecakes)
Crust:
1 cup walnuts
1 cup shredded coconut
1 cup pitted dates
1/2 cup ground flax seeds
Blueberry Jam:
3 cups frozen blueberries
1/3 cup chia seeds
2 tablespoons fresh lemon juice
1/4 cup coconut sugar
1 tablespoon vanilla powder
Cheesecake batter:
1 & 1/2 cups cashews
1/4 cup fresh lemon juice
1/4 cup melted cacao butter
1/4 cup maple syrup
1/2 teaspoon sea salt
1 400ml can full fat coconut milk
To make the crust: grind the coconut, walnuts and flax into flour in a high speed blender, then add the dates and continue blending you have a thick, moist dough. It should be able to hold its shape when pressed between two fingers. Press into the bottom of cupcake molds (or whatever mold/shape you like). Leave in the fridge to harden up.
To make the blueberry jam: thaw the berries (or throw ’em in the microwave) until they’re soft. Mash into a paste with a fork (or if you want it super smooth, use a blender) and add the rest of the ingredients. Leave this to sit for 10-15 minutes, the chia seeds will soak up the berry juice and the mixture will thicken up like jam.
To make the cheesecake batter: open the can of coconut milk and scoop off the thick, white fat that should be on top. The rest of the can should be filled with a translucent white liquid. You want to use only the thick, white fat. Don’t use the milky liquid. Blend all the ingredients until smooth. Scoop half of this mixture onto your crust(s), followed by some – but not all – of the berry jam. Pour over the rest of the cheesecake batter, then use the rest of the jam on top. Swirl the jam around with a spoon or finger for decoration. Leave in the freezer overnight and store in the fridge.
