Healthy No-Bake Blueberry Cream Bites (vegan)
These layered, plant-based dessert bites are the perfect refreshing dessert. Made with fresh blueberries, oats, and cashews and sweetened naturally by dates, these no-bake desserts will healthily satisfy your sweet tooth.
Servings: 12 bites
Equipment
- 1 high speed blender
- 1 food processor
- 1 12-silicone mini cupcake mold
Ingredients
1st Layer: Oat Crust Ingredients
- 1 cup old fashioned rolled oats
- ¼ cup pure maple syrup
- 2 tablespoons creamy and natural almond butter
- 1 teaspoon filtered water
- 2 Medjool dates, pitted and soft *See notes about soaking them in water
- ⅛ teaspoon salt
- zest from one small lemon
2nd layer: Blueberry Cream Ingredients
- 1 cup soft cashews *See notes about soaking them in water
- ½ cup plant-based milk *I recommend oat or cashew
- ¾ cup berries, fresh or frozen *blueberries alone or a combination of raspberries and blueberries
- ¼ cup unrefined coconut oil, melted and slightly cooled
- ¼ cup pure maple syrup
- 1 tablespoon fresh lemon juice
- 1 teaspoon pure vanilla extract
Optional:
- 12 small, fresh blueberries *to top each bite with
Instructions
- Make sure that you have soft dates and soft cashews. You can accomplish this by placing them each in separate bowls and covering them with filtered water. Store them in the fridge overnight and they will be all set for the recipe.If you need a quicker alternative, boil the cashews in water over the stove for about 6 minutes. Drain the water and allow them to cool. For the dates, carefully soak them in hot water for 30 minutes. Drain them and allow them to cool.
- Melt the coconut oil in a small glass bowl in the microwave and then set it aside to slightly cool. You won't use this ingredient until the 2nd blueberry layer.
- To make the first layer, the crust mixture, throw all of the ingredients into a food processor and process until the mixture is fully combined and sticky. You will need to scrape down the sides a few times to ensure everything is evenly mixed up.
- Transfer about a tablespoon to 1.5 tablespoons of the mixture evenly between the 12 mini cupcakes. You will want to grab a small bowl of water to wet your fingers. This will help keep the mixture from sticking to your fingers. Press the crust layer into each of the cupcakes until a packed, even layer forms. Place the tray into the freezer while you make the top layer.
- Make the cheesecake layer by placing all of the ingredients into a high-speed blender. Blend the mixture until it is totally smooth and creamy. Scrape down the sides a few times with a spatula and blend again.
- Remove the mold from the freezer. Grab a tablespoon measuring spoon and place a heaping tablespoon of the cashew mixture on top of each of the 12 crusts. (You may have some leftover mixture. Get creative with it.) Tap the mold a few times onto a hard surface to even out the mixture. Optionally, press one small blueberry into the center of each cup.
- Place the mold on an even and hard surface and into the freezer for about 6 hours before enjoying them.
Notes
Feel free to use cashew or peanut butter instead of almond butter. I recommend using almond or cashew. Peanut butter will work but will change the flavor.
If you do not have fresh berries on hand, feel free to use frozen berries.