Vegan wild blueberry mini cakes
This is one of our favourite recipes: these easy wild blueberry mini cakes are vegan, perfectly sweet and 100% irresistible.
1 cup of pitted dates
1 cup of cashew nuts
1 ½ cups of raw cashews (quick-soaked: pour boiling hot water over the cashews and soak for an hour)
1 large, juiced lemon
⅓ cup coconut oil
⅔ cup of full-fat coconut milk
½ cup agave nectar (or honey if not vegan)
2 teaspoons of Nordic Wild Foods bilberry powder
Add dates to a food processor and blend. Add nuts. Blend until a loose dough forms. Lightly grease a 12 slot muffin tin. To make removing the cheesecakes easier, cut strips of parchment paper and lay them in the slots - this creates little tabs that makes removing them easier once frozen. Press the crust into the slots of the muffin tin and set in freezer.
To make the filling, add the rest of the ingredients in the blender and mix until very smooth. Divide evenly among the muffin tin slots, cover and freeze for 4-6 hours. Once set, remove from the tin and add fresh berries, edible flowers, coconut cream or other extra toppings if you like.