Blueberry Cheesecake Cups
Delicious no-bake mini blueberry cups!
Ingredients
Crust
- 1+⅓ cup all-bran cereal (replace with oats for low-FODMAP)
- 1+⅓ cup soy protein crisps (or rice bubble)
- 6 tablespoon coconut oil melted
- 4 tablespoon maple syrup
- 2 tbsp flaxseed meal + 2 tablespoon water
- pinch of salt
Blueberry Filling
- 360 grams coconut yogurt
- ¼ cup maple syrup
- 1 lemon juiced
- 1 teaspoon vanilla extract
- 2 tbsp coconut oil
- 2 tablespoon chia seeds
Optional Topping
- 24 blueberries sprinkled on top
- ¼ cup blueberries heated and mashed
Instructions
Make Crust
- Blitz all-bran and soy crisps in a food processor until crumbly.
- Add melted coconut oil, maple syrup, flaxseed meal, water and salt. Blend until sticky.
- Add a splash of plant milk only if mixture is too dry.
- Press ~1 heaped tablespoon of mixture into the base of each lined mini muffin cup.
- Chill in the freezer while making the filling.
Make blueberry filling
- In a blender, combine coconut yogurt, maple syrup, lemon juice, vanilla, melted coconut oil, blueberries and chia seeds until smooth.
- Spoon the filling into each mini muffin cup, filling close to the top.
- Freeze for 30 minutes until slightly firm.
Optional toppings
- Mash a handful of blueberries and heat up in a microwave. Use the juice to drizzle on top.
- Place 3 blueberries in the centre.
- Freeze for a few hours until firm.
- When ready to eat, take out 15 minutes prior to defrost, and then enjoy!