Mini Raw Cheesecakes

1/4 cup almond meal

1/2 cup pitted dates

1/8 cup cashews

1 Tbsp coconut oil

Pinch of salt

Vanilla essence

1/2 cup cashews (soaked for 2-4 hours)

1/2 cup almond milk

2 scoops Wild Strawberry Clean Lean Protein 

Pinch of salt

1/8 cup honey or sweetner (or as desired)

2 Tbsp lemon juice

1 tsp vanilla essence

1/4 cup water

1/2 cup coconut oil

1 cup blueberries or any other fruit (fresh or frozen)

Base: Blend nuts and dates together in a food processor until almost a crumbly texture (like couscous). Add the remaining ingredients and pulse until combined. The mixture should hold together. Press the mixture into the base of silicone mini muffin moulds. Put in the fridge or freezer while making the filling.

Filling: Blend all ingredients together except the berries until really smooth. Spoon half the mixture over the mini muffin moulds. Then add the blueberries to the remaining mixture and blend until smooth. Now spoon the blueberry mixture on top. Cover the cakes with plastic wrap and leave to set in the fridge or freezer for minimum 6 hours. Thaw before serving.

Recipe and Photo Credit to Nora Hage at @healthybody_happymind_