Ingredients: |
Ingredients: 2 cups raw cashews soaked in cold water overnight Drain before use and blot dry
½ cup full fat canned coconut milk, shaken well
Ό cup refined coconut oil melted and cooled
⅓ cup pure maple syrup
2 tablespoons fresh lemon juice
1 tablespoon vanilla extract
Ό cup freeze-dried blueberries
For the blueberry layer
1 cup fresh or frozen blueberries thawed, if frozen
1 tablespoon fresh lemon juice
1 tablespoon chia seeds
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Directions: |
Directions:1. Grease a 6 springform pan with coconut oil. Set aside.
2. Add the pecans, almond flour, pitted dates, coconut oil, cinnamon and salt to a food processor or high-powered blender and pulverize until it comes together into a sort of sticky dough, with small pecan bits remaining. Dont over process, or itll turn into nut butter! Press the pecan date dough evenly along the bottom of the prepared pan.
3. In the same food processor or high-powered blender (no need to wash between, combine all of the filling ingredients except for the freeze-dried blueberries and blend for about 2 minutes, or until the mixture is silky smooth and creamy. Scrape down the sides as necessary. You may need to add a bit more coconut milk or lemon juice to get it to blend smoothly if your blender isnt super high-powered.
4. Once its smooth, taste the mixture and adjust the sweetness/tartness levels by adding more maple syrup, vanilla, or lemon juice, if desired.
5. Pour 2/3 of the filling into the prepared pan over the pecan crust. Smooth out the top and tap the pan hard against the counter a few times to release any air bubbles. Place in the freezer.
6. Add the freeze-dried blueberries to the remaining batter and blend to incorporate. Spread over the plain layer. Return to the freezer.
7. Rinse out the blender, and add the fresh blueberries, lemon juice and chia seeds to it. Blend until smooth, and then pour over the other layers.
To Serve
Place in the freezer to set for at least 3 hours or until completely firm before slicing and serving. Run your knife under hot water to warm it up before cutting the cheesecake with the still-hot (dried) knife.
Serve frozen or let them thaw at room temperature for 10-15 minutes before serving. Store in the freezer for up to 2 weeks. |
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