Blueberry Cheesecake
It’s back to school time! Fill your kids lunch boxes with healthy and delicious meat and dairy free treats. This vegan blueberry cheesecake is sure to please.
Crust:
1 cup almonds. 1/4 tsp. cinnamon.
4 medjool dates. Pinch of sea salt.
Process all ingredients until graham cracker-like consistency in the food processor. Firmly press crust mixture into the base of two small spring form pans. Set aside.
Filling:
2 cups raw cashews (soaked for 2 hours). 2 tsp. vanilla extract.
8 medjool dates. 3 Tbsp. fresh lemon juice.
2/3 cup refined coconut oil, melted. 2 cups fresh organic blueberries.
Process all ingredients into a smooth, even consistency in the food processor or blender. Evenly spread the filling onto the base. Set aside in the freezer.
Glaze:
1 cup fresh organic blueberries.
2 medjool dates.
1 Tbsp. refined coconut oil.
Process all ingredients into a smooth, even consistency in the food processor or blender. Evenly spread onto cheesecakes. Place in the freezer for 2 to 4 hours to firm up. Cut into wedges and serve.
