Three-Way Mini Cheesecakes

(PIC COMING SOON-AS I MAKE THIS AGAIN)

This dessert I half way created because I have only had the peanut butter ones.  The blueberry and caramel will surely come out just as tasty-I just decided to add them for fun.  Eat them room temperature, cold, or even frozen YUM!

Ingredients:

Crust

                1 cup pitted dates (soaked in warm water for about 10-12 minutes then drained)

                1 cup raw walnuts or even almonds

Filling

                1.5 cups raw cashews (soaked in water for 4-6 hours then drained)

                ½ cup agave nectar (maple syrup would work too)

                ½ cup plus 2 tablespoons separate of coconut milk (do not get lite)

                ¼ cup fresh lemon juice

1/3 cup coconut oil (melted)

Three-Way Flavors

                2 tablespoons PB2 (make full powder and water mixture)

                ¼ cup fresh or frozen blueberries

                3 tablespoons bourbon caramel sauce

Directions:

1.  Add dates to a food processor and blend until small bits remain and it forms into a ball. Remove and set aside.

2.  Next add nuts and process. Then add dates back in and blend until a loose dough forms.  If it's too dry, add a few more dates through the spout while processing. If too wet, add more almond or walnut meal. Add a pinch of salt to taste.

3.  Lightly grease a standard, 12 slot muffin pan.

4.  Next scoop in heaping 1 Tbsp amounts of crust into muffin slots. To pack it down, use a small glass or the back of a spoon to compact it and really press it down. Set in freezer to firm up.

5.  Add all filling ingredients to a blender and mix until very smooth.  Mix until silky smooth.

6.  If it won't come together, add a little more lemon juice or agave or a splash more coconut milk liquid as the liquid should help it blend better.

7.  If adding PB2, add to the blender and mix until thoroughly combined. If flavoring with blueberry or caramel, wait and swirl on top of those cheesecakes you want with that flavor.

(This recipe will give you 4 of each peanut butter, caramel, and blueberry at the end.)

8.  Divide filling evenly in the muffin tins. Then cover with plastic wrap and freeze until hard - about 4-6 hours. Take out, they should be perfect as is! Keep in the freezer for up to 1-2 weeks.

LOVING FOOD IN PEACE…

-That VVV.