Blueberry Chia Jam “Cheesecake" Bites

Blueberry Chia Jam “Cheesecake" Bites

YOU NEED

CRUST
  • 2 cups Julie’s Real Cacao Coconut Grain-Free Granola
  • 1 tbsp flaxseed
  • 1 tbsp coconut oil
  • 5 dates

“CHEESECAKE"
  • 1 1/2 cups raw cashews, soaked overnight
  • 1 can full fat coconut milk
  • 1/4 cup lemon juice
  • 1/4 cup maple syrup
  • 2 tablespoons coconut oil
  • 2 tablespoons coconut sugar
  • Splash of vanilla
  • Sprinkle of salt

BLUEBERRY CHIA JAM
  • 1 bag frozen blueberries (thawed)
  • 1/3 cup coconut sugar
  • 1/3 cup chia seeds
  • 2 tablespoons lemon juice

Directions:

Pulse crust ingredients in the food processor until combined. Press into muffin tins and let chill in the freezer. Blend “cheesecake" ingredients until smooth. Mash jam ingredients together. Pour a layer of cheese cake into each muffin tin, then add a layer of blueberry jam and add more cheesecake to the top. Freeze until firm!

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