1 (10-ounce) bag frozen blueberries (or raspberries or strawberries)
¾ cup full-fat coconut milk
¾ cup maple syrup
1 ½ cup raw cashews or almonds, soaked 2 hours and drained
¾ cup coconut oil
Pinch of sea salt
1/2 cup Justin’s Peanut Butter
8 medjool dates, pitted
1/2 cup peanuts
1/2 cup oats
To make the cheesecake, combine frozen berries, coconut milk, and maple syrup in a small saucepan over medium-high heat. Bring to a boil, reduce heat to low, and simmer 20-25 minutes, stirring occasionally. Remove from heat and cool.
In a high-speed blender, combine cashews or almonds, coconut oil and salt. Pour in cooled blueberry mixture, and blend until smooth and creamy.
Pour or scoop mixture into 12 silicone muffin tins.
Make the crust by combining all crust ingredients in the bowl of a food processor. Process until mixture forms a sticky ball.
Top cheesecake mixture with crumbled crust, and press down slightly.
Freeze 4 hours to overnight.
Serve straight from the freezer, and keep extra cheesecakes frozen until ready to eat.