Energizing Raw Blueberry "Cheesecake"
Prep Time
20 minutes
Prep Notes
You will Need a Food Processor, and high powered smoothie type blender (Vitamix or NutriBullet Rx work great)
Soak Raw Cashews ahead 6-8 hrs - easy overnight or in the morning for and evening delight
6 or 9 inch springform pan greased with coconut oil and lined with parchment paper the 9 inch will make
thinner slices - your choice
(picture shows in a fun size 4 " springform pan)
Cooking Time
Freeze up to 3 hours thaw and slice
Yields
12
Ingredients
CRUST
1/4 Cup Fine Almond Flour
3/4 Cup Raw Pecans
1/4 Cup Raw Almonds
6 PItted Organic Medjool Dates
2 T Coconut OIl
1 1/2 teas Cinnamon
2 Cups Raw Cashews ( soaked in filtered water 6-8 hours)
1/2 Cup Raw Coconut Milk full fat organic or Homemade
1/4 cup Melted Virgin Coconut OIl
1 Lemon Juiced ( approx 2 T)
1 T Real Maple Syrup
2 teas. Pure Vanilla Extract
1 1/2 cup Organic Blueberries (Fresh preferred Frozen if not available)
Directions
1. Grease springform pan of your choice with coconut oil, line with parchment paper for easy removal, and set aside.
2. Add Pecans, Almonds, Almond Flour, and Cinnamon to food processor and process on high until fine. Add the Medjool Dates and Coconut Oil and continue to process until it is a nice sticky dough - do not over process. Press the dough into the bottom of the prepared pan.
3. In High Powered Blender combine the Cashews, Coconut Milk, Lemon, Maple Syrup, Coconut Oil and Vanilla - blend until smooth and Taste test for Sweetness/ Tartness and consistency - Add the Blue Berries(save 1/4 cup for topping) and Continue to blend until gorgeous Blue !!
4. Spread the creamy mixture into the Pan cover with plastic wrap and foil and freeze for about 3 hours
5. Thaw a bit at room temperature and cut into 12 pieces with warmed sharp knife
6. Store left overs in the freezer - (single serving portions) makes amazing energizing Breakfast Treat filled with Antioxidants, Good Fats, Vitamins and Mineral!!