Healthy Blueberry Cheesecake

THIS NO-BAKE BLUEBERRY VEGAN CHEESECAKE IS SIMPLE TO MAKE, PALEO AND GLUTEN-FREE, AND IS COMPLETELY DELICIOUS!

 

FOR THE CRUST

- ½ CUP RAW PECANS

- ½ CUP ALMOND FLOUR

- 2 PITTED DATES

- 2 TABLESPOONS COCONUT OIL

- 1 TEASPOON CINNAMON

- ¼ TEASPOON KOSHER SALT

-  1 TEASPOON OPTIMAL ESSENTIALS IMMUNE VANILLA POWDER

FOR THE CHEESECAKE

- 2 CUPS (240G) RAW CASHEWS SOAKED IN COLD WATER FOR AT LEAST FOUR HOURS OVERNIGHT

- ½ CUP (114G) CANNED COCONUT MILK

- ¼ CUP (50G) COCONUT OIL, MELTED AND COOLED

- ⅓ CUP (111G) PURE MAPLE SYRUP

- 2 TABLESPOONS FRESH LEMON JUICE

- 1 TABLESPOON VANILLA EXTRACT

- 1/4 CUP BLUEBERRIES FOR TOP OF CAKE

METHOD

- GREASE A 20CM SPRINGFORM PAN WITH COCONUT OIL.

- ADD THE PECANS, ALMOND FLOUR, PITTED DATES, COCONUT OIL, CINNAMON AND SALT TO A FOOD PROCESSOR OR HIGH POWERED BLENDER UNTIL IT COMES TOGETHER INTO A STICKY DFOUGH, WITH SMALL PECAN BITS REMAINING. DON’T OVERPROCESS. PRESS THE DOUGH EVENLY ALONG THE BOTTOM OF THE PREPARED PAN.

- IN THE SAME FOOD PROCESSOR COMBINE ALL OF THE FILLING INGREDIENTS 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.

- ONCE IT’S SMOOTH, TASTE THE MIXTURE AND ADJUST THE SWEETNESS LEVELS BY ADDING MORE MAPLE SYRUP, VANILLA OR LEMON JUICE AS DESIRED.

- POUR THE FILLING INTO THE PREPARED PAN OVER THE PECAN CRUST.

- PLACE IN THE FREEZER TO SET FOR AT LEAST 3 HOURS OR UNTIL COMPLETELY FIRM BEFORE SLICING AND SERVING.