Lemon & Blueberry Cheesecake Cups

• Soak cashews in boiling water for approximately 1 hour. Then drain. ⁣
• Preheat the oven to 180 degrees celsius.
• Mix all of the crust ingredients in a bowl until well combined. The mixture should hold together. If it seems too dry just add more cocao butter or coconut oil. ⁣
• Evenly transfer the mixture to a muffin tray and press down thoroughly.
• Bake for 10 minutes, until the base starts to look a golden brown colour. ⁣
• Once cashews are soaked and drained, add to a high-speed blender with the rest of your filling ingredients (leaving blueberries out until it’s all mixed) and blitz until creamy and smooth.⁣
• Pour filling over the pre-baked crusts. Tap on the counter to remove any air bubbles.⁣
• Bake for 15-20 minutes or until the center appears firm. ⁣
• Leave on the bench to cool and then transfer to the fridge.

Dairy-free  |  Gluten-free  |  Vegan