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. And it will surely dazzle the dessert table with its unique blue colour.
In large bowl, cover sunflower seeds or almonds with water and soak in refrigerator overnight. Drain and gently blot dry.
To make mini cheesecake crusts, in food processor, place seeds or nuts with 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 a silicone mini muffin pan. It works best for easy removal. Alternatively, use a metal mini muffin pan lined with muffin papers.
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 the bowl as you go.
Scoop out half the creamy coconut mixture and place in a bowl. Add pea powder and stir in until smooth and no streaks remain.
To fill cups, evenly dispense the light-coloured coconut filling among crusts. Smooth each out. Place in freezer for 30 minutes to set. Then divide remaining pea powder mixture over top of 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 a serving platter. Garnish with edible flowers and serve.
This recipe is part of the Upbeat Blues collection.
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