These two-bite treats are just the right size to pop into your mouth for a delicious dessert or a sweet afternoon pick-me-up. (Valentine’s treat, anyone?) They dazzle with their brilliant blue color, courtesy of butterfly pea flower. Butterfly pea flower is a beautiful blue flower that’s dried and ground to be added to recipes for an ocean-like hue.
These tasty little bites are just as delicious made with green matcha powder instead of butterfly pea flower powder.
In large bowl, cover sunflower seeds or almonds with water and soak in refrigerator overnight. Drain and gently blot dry.
Make the crusts: In food processor, place soaked seeds or nuts, flour, dates and nut butter. Whirl until blended, scraping down sides of bowl as you go. Add a splash of water if needed to form mixture into a smooth paste.
Press equal amounts of mixture into silicone mini muffin pan so each cup is 1/3 full. (A silicone pan works best for easy removal, but alternatively, you can use a metal mini muffin pan lined with muffin papers.)
Make the filling: Drain liquid from chilled coconut cream. Reserve liquid for another recipe. Clean food processor bowl. Add chilled and drained coconut cream to bowl along with tahini, coconut oil, syrup and orange zest. Whirl until blended, scraping down sides of bowl as you go.
Scoop out half the creamy coconut mixture and place in bowl. Add butterfly pea flower powder and stir in until smooth with no streaks.
Assemble the cheesecake bites: To fill cups, evenly divide light-colored coconut filling among crusts. Smooth each out. Place in freezer for 30 minutes to set. Then divide blue-colored butterfly pea flower mixture overtop each little cake and smooth the tops. Refrigerate overnight. Can be refrigerated for several days before serving, if you wish.
Pop little cheesecakes out of silicone pan and place on serving platter. Garnish with edible flowers and serve.
This recipe is part of the Deep blue dinner collection.
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