Directions

1. To make the base layer, blend the pecans and almonds, maca and dates in a food processor until fine and crumb like. Add a splash of water, and blend again until the mixture begins to stick together.
2. Press firmly into muffin tray moulds — you should get about 8 to 10 mini cheesecakes. To make them easier to remove, I first lined the tray with cling film.
3. Next spread about 2 tablespoons of coconut yoghurt onto the base of each tartlet, and set aside while you prepare the topping.
4. In the same high-powered food processor, combine the lemon juice, soaked cashews, coconut milk, melted coconut oil and maple syrup and blend for about 4-5 minutes until silky. (You may need to scrape down the sides of the blender occasionally during this process).
5. Add the frozen blueberries and Perform Protein, and blend for about 30 seconds until all ingredients are incorporated.
6. Once smooth, taste the mixture and adjust the sweetness/tartness if necessary with either more maple syrup or lemon juice.
7. Finally add the cheesecake topping to each tartlet and decorate with fresh blueberries.
8. Place in the freezer to set for about three hours or until firm before serving. You can store them for up to two weeks — if they last that long!