These Raw Cherry Blueberry Cheesecake Cups are the perfect blend of creamy and sweet. Fresh berries make this recipe absolutely delicious, with a hint of “zing” from the lemon juice, you’ve got a well rounded raw plant-based dessert that will please any guest, even the most picky! You can turn this into a pie easily by making a simple almond crust or serve it in jars for individual sized treats.
Ingredients
2 cups raw cashews
1 cup cacao butter
1/2 maple syrup
1/3 cup coconut oil
1/2 cup cherries
1/2 cup blueberries
1/2 cup lemon juice
1 tsp. Apple cider vinegar
1 tbsp. vanilla extract
1 tsp. vanilla bean powder
Instructions
Melt down cacao butter in a double broiler, melt coconut oil.
Add all ingredients into our blender. Blend until very smooth and pop in the freezer for 1-3 hours to set, or overnight in the fridge. Makes 4-8 servings depending on how much you portion out. 4 full jars as pictured here.
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