Butterfly Pea Flower Cheesecake Bites - alive magazine

Ingredients

• 1/2 cup raw sunflower seeds or slivered almonds
• 1/2 cup coconut or soy flour
• 3 Medjool dates, pitted
• 1 Tbsp sunflower or cashew butter
• 1 - 14 oz can coconut cream, chilled
• 1/4 cup tahini
• 2 Tbsp coconut oil
• 2 Tbsp agave or maple syrup
• Zest from 1/2 orange
• 1/2 tsp butterfly pea flower powder
• Edible flowers like dried cornflowers, butterfly pea flowers or borage flowers (optional)