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Vegan Blueberry Vanilla Cheesecake Cups (with blueberry jam filling)

Notes: 

I used almonds, coconut flakes, coconut sugar, kamut flour and vegan butter for crust.
For vanilla layer, I cut back the cashews to 3/4 cup, added some coconut yogurt and cashew butter and cut back coconut milk to 1/2 cup. Used coconut nectar instead of maple syrup.
For blueberry layer, cut the berries to about 1/2 cup, cashews to about 1/2 cup, added coconut yogurt. Did not use blueberry jam.

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Ingredients: 

Base:
1 cup dates (roughly chopped)
1 cup walnuts (halves)
⅓ cup desicated coconut
pinch of salt
Vanilla layer:
1 cup coconut milk (thick cream part)
1 Tbsp coconut oil
1 ½ cups cashews (soaked)
3 Tbsp maple syrup
1 tsp vanilla extract
2 Tbsp lemon juice
Blueberry layer:
½ cup coconut milk (thick cream part)
1 Tbsp coconut oil
2 cup blueberries (fresh or frozen)
1 cup cashews (soaked)
2 Tbsp lemon juice
1 tsp vanilla extract
2 Tbsp maple syrup
blueberry jam for the filling


 

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