Blueberry Coconut Cheesecakes –

Name: Blueberry Coconut Cheesecakes –
Ingredients: 70g oats; 1 tbsp desiccated coconut; 1 tbsp melted coconut oil; 1 tbsp smooth nut butter; 2 tbsp maple syrup; 1 x can coconut milk, chilled overnight; 100g soft cheese (can be dairy-free); 4 tbsp sweetener; 1 tsp vanilla extract; 150g frozen blueberries; 1 tbsp sweetener; Dessicated coconut, to sprinkle over; 2oz oats; 3oz soft cheese (can be dairy-free); 5oz frozen blueberries; Step 1 Mix together the base ingredients until they come together to form a flapjack-like mixture.; Step 2 Divide between a 6-hole silicone muffin tin and spoon some in each to reach up to ⅓. Press down then chill in the fridge.; Step 3 Meanwhile, scrape the thick part of the coconut milk from the can and add to your Ninja Kitchen food processor, then blend with the soft cheese, sweetener and vanilla until smooth.; Step 4 Spread this mixture over the top of each, to fill to the top. Freeze for at least 2 hours.; Step 5 Meanwhile place the frozen blueberries in a pan and simmer for 6-8 minutes until a light juice runs, then add the sweetener and reduce down so you have a compote.; Step 6 When ready to serve, place in the fridge 5 minutes beforehand, top with some blueberry compote and enjoy.

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Blueberry Coconut Cheesecakes | Easy 2-hr recipe using oats & coconut! Perfect for busy kitchens & dairy-free options. Compatible with Ninja 3-in-1 Food Processor.

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Ingredients

70g oats
1 tbsp desiccated coconut
1 tbsp melted coconut oil
1 tbsp smooth nut butter
2 tbsp maple syrup
1 x can coconut milk, chilled overnight
100g soft cheese (can be dairy-free)
4 tbsp sweetener
1 tsp vanilla extract
150g frozen blueberries
1 tbsp sweetener
Dessicated coconut, to sprinkle over
2oz oats
3oz soft cheese (can be dairy-free)
5oz frozen blueberries
Step 1 Mix together the base ingredients until they come together to form a flapjack-like mixture.
Step 2 Divide between a 6-hole silicone muffin tin and spoon some in each to reach up to ⅓. Press down then chill in the fridge.
Step 3 Meanwhile, scrape the thick part of the coconut milk from the can and add to your Ninja Kitchen food processor, then blend with the soft cheese, sweetener and vanilla until smooth.
Step 4 Spread this mixture over the top of each, to fill to the top. Freeze for at least 2 hours.
Step 5 Meanwhile place the frozen blueberries in a pan and simmer for 6-8 minutes until a light juice runs, then add the sweetener and reduce down so you have a compote.
Step 6 When ready to serve, place in the fridge 5 minutes beforehand, top with some blueberry compote and enjoy.