This decadent dessert is a perfect compliment to any celebration.
Gluten Free - Dairy Free - Vegan - No bake and EASY!
Crust Ingredients:
2 C of Raw Pecans
1 C (4 Medjool) Dates
1/2 C Unsweetened shredded Coconut Flakes
Zest of 1 Lemon
Juice of 1 Lemon
"Cheesecake" Layer Ingredients:
2.5 C Pre-Soaked Raw Cashews (1 Bag of Trader Joe's Whole Raw Cashews)
1/4 C Coconut oil
1 Tbs Vanilla
Zest of 1 Lemon
Juice of 1 Lemon
1 tsp of Stevia or Munk fruit to taste - you can substitute with
1/4 C of Maple Syrup, Honey or 3 soaked Medjool Dates
Topping Ingredients:
2 C of Blueberries - fresh or frozen - divided into 2
1/8 tsp of Stevia or Munk fruit to taste - you can substitute with
1 Tbs of Maple Syrup, Honey or 1 soaked Medjool Date
1 Tbs of coconut oil
Juice of 1/2 - 1 Lemon
Directions:
1. First, pre-soak raw cashews and dates separately overnight.
2. Use spring-loaded cake pan and line it with non-bleached parchment paper.
3. Place all crust ingredients into your food processor and pulse until dough-like.
4. Add dough to your baking dish and press down evenly.
5. Place all cheesecake filling ingredients into your food processor and blend until completely smooth (stopping to scrape down the sides).
6. Layer on top of your crust evenly. Place the cake in the freezer while working on a topping.
7. Place 1 C of blueberries and the rest topping ingredients into your food processor and pulse until mixed. You can add this mix directly to the top of the cake OR cook it for a few minutes to marry the flavors and reduce it to a bit more syrupy texture. If you decide to cook it a bit, make sure you stir it from time to time and let cool.
8. Layer on top of your cheesecake layer evenly.
9. Place the cake in the freezer for 4 hours-overnight.
10. Remove from freezer and top with fresh blueberries.
11. Serve chilled
Enoy!