No-Bake Vegan Weetabix™ Cheesecakes - cooking recipe

Ingredients

1 cup pitted dates
1 cup raw walnuts
3 shredded wheat cereal biscuits (such as WeetabixTM)
cooking spray
1 1/2 cups raw cashews, soaked in water
1/2 cup full-fat coconut milk
2 tablespoons full-fat coconut milk
1/2 cup maple syrup
1/3 cup coconut oil, melted
1 lemon, juiced
Toppings:
3 tablespoons caramel sauce
2 tablespoons natural peanut butter
1/4 cup frozen wild blueberries

Preparation

Combine dates and walnuts in a food processor; pulse until a loose dough forms. Mix in wheat cereal biscuits until a pliable dough forms.
Grease a muffin tin lightly with cooking spray. Line muffin cups with strips of parchment paper.
Drop 1 tablespoon of dough into each muffin cup; press over the bottom with your fingers. Freeze until firm, 10 to 15 minutes.
Combine soaked cashews, 1/2 cup plus 2 tablespoons coconut milk, maple syrup, coconut oil, and lemon juice in a blender; blend until smooth.
Divide cashew mixture evenly among muffin cups. Tap muffin tin against a work surface to release any air bubbles in the cashew mixture. Cover with plastic wrap. Freeze until firm, 4 to 6 hours.
Pull cheesecakes out of muffin cups using the parchment paper ends. Drizzle caramel sauce and peanut butter on top; garnish with blueberries.