Mini Blueberry Cheesecakes

Lightly grease a muffin pan with coconut oil and set aside.

Make the crust first by placing the chopped almonds, Medjool dates, and nut butter in a high-powered blender. Pulse until finely ground and sticky – it should form into a lump and may be slightly crumbly, which is fine. Roll this into golfball-size portions and press each portion into the cups of a muffin pan. Refrigerate at least 30 minutes.

Begin the filling by draining and rinsing the soaked cashews. Place cashews, coconut milk, agave nectar, and lemon juice in the high-powered blender and blend until smooth. Pour mixture over individual crusts in muffin pan, about 3/4 full for each cup. Drop about 1 tablespoon blueberry chia jam on top of each and use a toothpick to create a swirl.

Freeze for at least 4 hours before serving. Enjoy!

Note: See related blog post for a recipe for blueberry chia jam. Replace honey in the blueberry chia jam with agave nectar or maple syrup to make it vegan.