AuthorgoodnesswithgIn a high speed blender or food processor, add granola and melted coconut oil.
Pulse until well-incorporated.
Spoon the mixture into the bottom of a muffin tray, distributing evenly. Press down with fingers to make a solid crust. There might be some of the mixture left over.
Set aside in the freezer.
For the raspberry layer, add drained cashews, coconut cream, raspberries, maple syrup, lemon juice, vanilla extract and salt to blender or food processor.
Mix until well-combined and creamy.
Pour about a 1/2 inch of the mixture on top of crust. Place tray back in freezer until firm, about 20-30 minutes.
For the vanilla layer, add drained cashews, coconut cream, maple syrup, lemon juice, cinnamon, vanilla extract and salt to blender or food processor.
Mix until well-combined and creamy.
Pour about a 1/2 inch of the mixture on top of raspberry layer. Place tray back in freezer until firm, about 20-30 minutes.
For the blue layer, add drained cashews, coconut cream, maple syrup, lemon juice, Blue Majik powder, vanilla extract and salt to blender or food processor.
Mix until well-combined and creamy.
Pour about a 1/2 inch of the mixture on top of vanilla layer.
Top with sliced raspberries and toasted coconut flakes.
Place back into freezer for a couple of hours before serving.
To remove from the muffin tin, allow to sit at room temperature for a couple of minutes.
Cut around the edges of the cheesecakes with a pairing knife to loosen, and they should pop out.
Enjoy!
Ingredients
Directions
In a high speed blender or food processor, add granola and melted coconut oil.
Pulse until well-incorporated.
Spoon the mixture into the bottom of a muffin tray, distributing evenly. Press down with fingers to make a solid crust. There might be some of the mixture left over.
Set aside in the freezer.
For the raspberry layer, add drained cashews, coconut cream, raspberries, maple syrup, lemon juice, vanilla extract and salt to blender or food processor.
Mix until well-combined and creamy.
Pour about a 1/2 inch of the mixture on top of crust. Place tray back in freezer until firm, about 20-30 minutes.
For the vanilla layer, add drained cashews, coconut cream, maple syrup, lemon juice, cinnamon, vanilla extract and salt to blender or food processor.
Mix until well-combined and creamy.
Pour about a 1/2 inch of the mixture on top of raspberry layer. Place tray back in freezer until firm, about 20-30 minutes.
For the blue layer, add drained cashews, coconut cream, maple syrup, lemon juice, Blue Majik powder, vanilla extract and salt to blender or food processor.
Mix until well-combined and creamy.
Pour about a 1/2 inch of the mixture on top of vanilla layer.
Top with sliced raspberries and toasted coconut flakes.
Place back into freezer for a couple of hours before serving.
To remove from the muffin tin, allow to sit at room temperature for a couple of minutes.
Cut around the edges of the cheesecakes with a pairing knife to loosen, and they should pop out.
Enjoy!
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