Mini cheesecakes

This recipe is from The big mans world, I slightly modified it for me and I added a PB layer of course 😂

For the cheesecake cups

• 1 1/2 cups coconut flour sifted*

• 3 T almond flour*

• 1/4 cup coconut palm sugar can sub for any granulated sweetener of choice

• pinch cinnamon

• 1/2 cup almond or cashew butter can sub for any nut butter of choice

• 1/4 cup- 1 cup + dairy free milk of choice*

For the 'cheesecake' (vegan/gluten free version)

• 1 tub dairy free cream cheese softened

• 3 T granulated sweetener of choice can sub for maple syrup

• Berries or toppings of choice

Line a large plate with baking paper and set aside.

• In a large mixing bowl, combine the sifted coconut flour, almond flour, coconut palm sugar and cinnamon and mix very well. Mix through

the nut butter of choice until very crumbly.

• Using a tablespoon at a time, add the dairy free milk of choice until a very thick batter is formed.

• Using your hands, form golf ball sized balls with the batter. Form a deep bowl shape in the centre until a 'cup' is formed. Line each completed 'cup' on the lined plate and place in the freezer.

• In a medium sized bowl, mix the softened cream cheese with maple syrup or granulated sweetener until a very thick 'cream' is formed. For the paleo version, remove can from fridge and DO NOT SHAKE. Open the can and remove the thick cream on top and place in a bowl. Mix with the coconut palm sugar.

• Remove the cups from the freezer and fill each 'cup' with the cheesecake mixture and top with blueberries or other toppings of choice.

• Keep refrigerated until ready for consumption.