No-Bake Vegan Weetabix™ Cheesecakes

• 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

1. Combine dates and walnuts in a food processor; pulse until a loose dough forms. Mix in wheat cereal biscuits until a pliable dough forms.
2. Grease a muffin tin lightly with cooking spray. Line muffin cups with strips of parchment paper.
3. Drop 1 tablespoon of dough into each muffin cup; press over the bottom with your fingers. Freeze until firm, 10 to 15 minutes.
4. Combine soaked cashews, 1/2 cup plus 2 tablespoons coconut milk, maple syrup, coconut oil, and lemon juice in a blender; blend until smooth.
5. 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.
6. Pull cheesecakes out of muffin cups using the parchment paper ends. Drizzle caramel sauce and peanut butter on top; garnish with blueberries.

dates, walnuts, shredded wheat cereal, cooking spray, cashews, fullfat coconut milk, fullfat coconut milk, maple syrup, coconut oil, lemon, toppings, caramel sauce, natural peanut butter, blueberries

Taken from www.allrecipes.com/recipe/258593/no-bake-vegan-weetabix-cheesecakes/ (may not work)