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!
