Raw Lemon & Blueberry Mini Vegan Cheesecake – EatWell Magazine
Treat yourself to this delicious gluten-free and vegan cheesecake recipe, made with Leda Nutrition Arrowroot Biscuits.
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Ingredients
- <b>Base<b>
- 1 packet Leda Arrowroot Biscuits
- ½ cup coconut oil, melted<br>
- <b>Filling<b>
- 450g raw cashews, soaked for 4 hours
- 80mL coconut cream
- 125mL agave syrup
- 2 tbsp lemon zest
- 80mL lemon juice
- 1 tsp pure vanilla extract
- 140g coconut oil, melted
- 225g frozen blueberries, thawed<br>
- Fresh blueberries & lemon, to garnish
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