Instructions

• To prepare the base, place the almonds and dates in a food processor. Process until the mixture reaches a fine crumb consistency. Add the coconut oil and continue to blend until well combined.
• Firmly press the mixture into silicone muffin molds using a glass or your fingers. Place in the freezer while preparing the cheesecake layer.
• Place the drained cashews, lemon juice, melted coconut oil, and maple syrup into a food processor and blend until smooth.
• Remove the bases from the freezer. Place a few blueberries on each base and then spoon over the cheesecake mixture.
• Garnish with additional blueberries and place the molds back in the freezer. Freeze for two to three hours to set. Remove the cheesecakes from the freezer one hour before serving.