Pro-Berry Vegan Cheesecake
- In a food processor, finely crumble the graham crackers. Add 3 tbsp melted coconut oil and ½ cup soaked and drained dates. Line your muffin tray with muffin cups and press mixture into the bottom of each cup (making the crust).
- Add the cashews, dates, coconut oil, coconut milk, blueberries, and probiotic smoothie mix to a blender and blend until smooth.
- Fill your muffin cups with the blueberry mixture and top with frozen blueberries. Set in the freezer for at least an hour.
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