FOR THE CRUST

1 cup Organic RAW Pitted Dates

1 cup Organic RAW Whole Almonds

FOR THE FILLING

1½ cups Organic Cashews, RAW Whole (soaked in water for 5 hours then drained)

¼ cup lemon juice

1/3 cup Organic RAW Virgin Coconut oil (melted)

½ cup plus 2 tablespoons Organic Coconut Milk

½ cup Organic Brown Rice Malt Syrup

2 tablespoons Private: Organic Almond Butter – RAW (optional)

¼ cup frozen blueberries (optional)

1-2 teaspoons Organic Beetroot Powder

Process dates in a food processor or high speed blender until it forms into a ball (small bits remaining). Remove and set aside. Next add almonds and process into a meal. Add dates back in and blend until a loose dough forms – it should stick together when you squeeze it between your fingers. Add a few more dates if too dry, and more almond meal if too wet.

Lightly grease a standard, 6 cup muffin tin. Grease tray with a little coconut oil and lay cut strips of baking paper inside the cups – this creates little tabs that make removing the cheesecakes easier. Scoop in heaped tablespoons of the crust mixture and press with your fingers. Use a small glass or the back of a spoon to press the mixture down and compact it.

Add all filling ingredients to a blender and process until very smooth, about a minute. Taste and adjust seasonings as needed.

If adding almond butter, add to the blender and mix until thoroughly combined.

If adding the beetroot powder, add to the blender a half teaspoon at a time until your preferred colour is achieved.

If flavouring with blueberry, wait and swirl on top of plain cheesecakes.

Divide filling evenly among the muffin cups. Tap a few times to release any air bubbles, then cover with plastic wrap and freeze until hard – about 4-6 hours.

Once set, remove by tugging the tabs or loosening them with a butter knife. They should pop right out. Keep in the freezer for up to 1-2 weeks.