Dessert
Cashew Blueberry Pie Cups
Modified from @healthyveganeating or The Minimalist Baker
Ingredients
Crust:
2 cup nuts of choice (I use pecans and walnuts)
3-4 medjool dates
1 tsp vanilla
Pinch of salt
Filling:
3 cups raw cashews (soaked min. 2 hours)
1 banana
1 cup stevia
2 Tbsp lemon juice
3 tsp vanilla
Pinch salt
1 cup non-dairy milk
10 oz bag of blueberries for topping or a bunch of blueberries you've frozen yourself.
Directions
12 SERVINGS
- Put dates in a food processor and blend until they form a ball and set aside.
- Put nuts in the food processor and chop into a meal. Then add the dates back in and continue chopping until mixture sticks together when you press it between your fingers.
- Press an even amount of crust mixture into the base of a 12 cup muffin pan using the base of a cup or glass.
- Combine filling ingredients in a high-speed blender and blend until thick and smooth consistency is achieved. I start it in the food processor and then put it in the NutriBullet, half at a time.
- Add an equal amount over the crusts in the muffin pan. Make sure to leave space for the blueberries! Top each cake with a5-7 frozen blueberries and gently press into top of each cup. Freeze for 2-3 hours.
- Remove cakes from the pan and store in the freezer for up to 2 weeks or more
- Before serving, remove and let thaw for 10-30 minutes. You can top them with more blueberries or a berry syrup if you want a little extra.
I store these in a gallon size Ziploc bag in the freezer and pull them out before dinner to defrost.
For an alternate, oat-based crust, see the Lime Pie Cups recipe.