Blueberry Swirl Cheesecake Bites
INGREDIENTS
- Wabry Blueberry Organic Syrup - 2 tbsp
- Soaked Dates - ½ cup
- Sunflower Seeds - ½ cup
- Soaked Cashews - ¾ cup
- Coconut Cream - ½ cup
- Maple Syrup - ¼ cup
- Salt - just a pinch
- Vanilla Extract - 1 tsp
- Coconut Oil - 2 tsp
- Lemon Juice - 1tsp
- Muffin tin & Baking cups
DIRECTIONS
- Mix soaked dates and sunflower seeds in food processor until crumbly
- Prep muffin tin with baking cups
- Spread processed dates and sunflower seeds into baking cups to form crust
- Mix soaked cashews, coconut cream, maple syrup, salt, vanilla extract, coconut oil, and lemon juice in a food processor until smooth and creamy
- Pour atop crust into baking cups
- Drizzle 1 tsp of Wabry Blueberry Syrup atop each baking cup in a “Z” pattern
- Use a toothpick to evenly spread syrup across the top of each cheesecake bite
- Freeze until solid
- Enjoy
