Vegan Blueberry "Cheesecake"
Prep time: 25 minutes | Chill time: 8 hours | Total time: 8 hours 25 minutes
Serves: 16
Ingredients
Crust
- 1 cup pitted dates
- 1-1/2 cups Bob’s Red Mill Paleo Baking Flour
- Dash Redmond Sea Salt
- 2 tsp. Nutiva Organic Refined Coconut Oil
- 1/4 cup chopped pecans or macadamia nuts
Filling
- 1/4 cup lemon juice approximately 1 large lemon
- 1-1/2 cups cashews soaked in water for 3 hours
- 6 Tbsp. maple syrup
- 6 Tbsp. Nutiva Organic Refined Coconut Oil
- 1/2 Tbsp. vanilla extract
- Dash Redmond Sea Salt
- Blueberries
Instructions
- In a food processor, blend the dates, paleo flour, coconut oil, and sea salt until combined. The mixture should be dry but hold together; add a small amount of water if too dry.
- Press the crust mixture evenly into a 9-inch pie pan. Press chopped pecans or macadamia nuts into the crust for added texture.
- In a high-speed blender, combine the lemon juice, soaked cashews, maple syrup, coconut oil, vanilla extract, and sea salt. Blend until smooth and light.
- Pour half of the filling onto the crust and set aside the other half in the blender.
- Add blueberries to the blender with the remaining filling and blend again until combined.
- Pour the blueberry filling layer over the first filling layer in the crust.
- Freeze the cheesecake for 4 hours or refrigerate for 8 hours until set.
- Once set, slice and top with fresh blueberries before serving.
