Blueberry Lime

Mini Cheesecakes

​​Ingredients:

Crust:
• 1/4 C Unsweetened Shredded Coconut
• 1 1/2 C GF Oats
• 15 Pitted Dates (soaked 5 mins and drained)
• 1/2 C Raw Almonds
• 1/2 tsp Vanilla

Filling: 
• 2 C Raw Cashews (soak overnight)
• 4 Limes
• 1/8 C Unsweetened Shredded Coconut
• 1/2 C Maple Syrup
• 1/2 Tsp Pink Himalayan Sea Salt
• 1 Tbsp Coconut Oil
• 1 x 16g Pack Freeze Dried Blueberries



Instructions: 

• Line a 12 C muffin tin with Parchment liners.

• Blend crust ingredients in food processor until it starts to come together. Press 2-3 Tbsp into the bottom of each liner and place in freezer.


• Add juice of all 4 limes to blender (or food processor) with remaining filling ingredients EXCEPT blueberries. Blend until smooth. 

• Remove 1 C of filling and add evenly to all 12 crusts.

• Add blueberries to blender and mix with remaining filling until smooth. Add evenly to 12 liners on top of lime layer.

• Freeze at least 2 hours or overnight.


• Enjoy!