Raw Blueberry Cheesecake Bites

If you like easy no-bake desserts, you will love this cheesecake! It is soft on the inside and it melts in the mouth. At the same time, it has a crunchy base and a chocolate cover. These cheesecake bites are entirely raw and vegan, which in no way comprises their wonderful taste. As an added bonus, the cheesecake bites contain no refined sugar. A part of their sweetness comes from the blueberries and thus, the riper the blueberries, the more flavorful the dessert.

Ingredients:

For the crust:

• 100 g walnuts

• 8 Medjool dates

• 10 g cacao powder

For the blueberry mousse:

• 1/2 cup cashew nuts

• 100 ml of coconut cream

• 250 g fresh blueberries

• 50 g maple syrup (or honey)

• [optional] vanilla powder

For the chocolate layer:

• 50 g dark chocolate

• chopped walnuts

Preparation:

For the crust:

1. Put all the ingredients for the crust in a food processor and process until well combined. You should end up with a slightly sticky mixture.

2. Press the crust in a mold of your choice (I used a rectangular mold).

3. Refrigerate until you prepare the blueberry mousse.

For the blueberry mousse:

1. Soak the cashew nuts in warm/hot water for at least 2 hours (best overnight).

2. When ready to be used, drain the cashews of the water, place them in a blender alongside the rest of the ingredients for the mousse and process until you obtain a smooth consistency.

3. Pour the vegan mousse over the crust.

4. Refrigerate for several minutes until you melt the chocolate. Then, pour the chocolate on top of the blueberry mousse and sprinkle some walnuts on top.

5. Place the cheesecake in a freezer for the blueberry mousse to firm up.

6. Finally, cut the cheesecake into small bites of your liking and enjoy!

Serves between 10 and 15 bites (depending on their size).