Mini LEMON AND BLUEBERRY JAM CHEESECAKES

NEW FAVE RECIPE ALERT (and it doesn’t even contain chocolate!?): I LOVE my blueberries. In winter, when they aren’t growing fresh in my home province of British Columbia (aka Turtle Island on First Nations land)—the biggest highbush blueberry–producing region in the world—or the bushes in our front yard, I am sad and miss them. But, I know I can still grab them frozen in the grocery store. And I do. Because I crave blueberries on the daily. In desserts, smoothies, on toast … basically everywhere in my life. —EvE

SERVES 3 TO 6

CRUST

1 cup (75 g) shredded coconut

1 cup (110 g) walnuts

½ cup (56 g) ground flaxseed

1 cup (170 g) pitted dates

BLUEBERRY JAM

3 cups (690 g) frozen blueberries

⅓ cup (53 g) chia seeds

2 tbsp (30 ml) fresh lemon juice

¼ cup (47 g) coconut sugar

1 tsp vanilla powder

CHEESECAKE BATTER

1½ cups (165 g) cashews

¼ cup (60 ml) fresh lemon juice

¼ cup (60 ml) melted cacao butter

¼ cup (60 ml) maple syrup

½ tsp sea salt

1 (14½-oz [430-ml]) can full-fat coconut milk

FOR THE CRUST

Grind the coconut, walnuts and flax into flour in a high-speed blender. Then add the dates and continue blending until you have a thick, moist dough. It should be able to hold its shape when pressed between two fingers. Press it into the bottom of cupcake molds (or whatever mold/shape you like). Leave it in the fridge to harden up.

FOR THE BLUEBERRY JAM

Thaw the berries (or throw them in the microwave) until they’re soft. Mash them into a paste with a fork (or if you want it super smooth, use a blender) and add the rest of the ingredients. Leave this to sit for 10 to 15 minutes: the chia seeds will soak up the berry juice and the mixture will thicken up like jam.

FOR THE CHEESECAKE BATTER

Open the can of coconut milk and scoop off the thick, white fat that should be on top. The rest of the can should be filled with a translucent white liquid. You want to use only the thick, white fat. Don’t use the milky liquid. Blend all of the ingredients until smooth. Scoop half of this mixture onto your crust(s), followed by some (but not all) of the berry jam. Pour the rest of the cheesecake batter over the jam, and add the rest of the jam on top of that. Swirl the jam around with a spoon or finger for decoration. Leave it in the freezer overnight and store it in the fridge.