Raw Pecan Blueberry Spiced Cheesecakes

These cheesecakes are creamy, sweet, fruity, nutty, and perfect for anytime. They have a light coconut and almond flour crust topped with thick blueberry pecan cheesecake batter, all drizzled in the quickest almond butter caramel you'll ever whip up. You can make this recipe into a normal-size cheesecake, or keep them mini for convenience.

RAW PECAN BLUEBERRY SPICED CHEESECAKES [VEGAN, GLUTEN-FREE]

INGREDIENTS

FOR THE CRUST:

• 1/2 cup coconut flour
• 1/2 cup almond flour
• 2 tablespoons melted coconut oil
• 2 tablespoons maple syrup
• 1 tablespoon water

FOR THE CHEESECAKE:

• 1 cup pecans
• 1/2 cup dates
• 3 tablespoons melted coconut oil
• 2 tablespoons maple syrup
• 3 tablespoons lemon juice or water
• 1/8 teaspoon ginger powder
• 1/8 teaspoon vanilla powder
• 1/8 teaspoon cinnamon powder
• 1 cup blueberries, more or less as desired

FOR THE DRIZZLE:

• 2 tablespoons almond butter
• 2 tablespoons maple syrup

PREPARATION

TO MAKE THE CRUST:

1. Stir together all the ingredients until you get a semi-crumbly mixture that holds its shape when pressed between two fingers. If it’s still too crumbly, add some more water. Press the crust into lined cupcake molds and put in the freezer.

TO MAKE THE CHEESECAKE:

1. Blend all ingredients together until smooth, thick, purple and delicious. Scoop the cheesecake mixture into the cupcake molds and leave in the freezer or fridge overnight. Gently remove the cheesecakes from the molds once they’re firm.

TO MAKE THE DRIZZLE:

1. Stir together the almond butter and maple syrup until smooth. Add more maple syrup or some water if it’s too thick. Drizzle over the mini cheesecakes and serve.

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