Cheese Cake - Vegan

Ingredients (19)

• for the crust
• raw pecans0.5 cup
• almond flour0.5 cup
• pitted dates2
• coconut oil2 tbsp
• cinnamon1 tsp
• kosher salt0.25 tsp
• for the cheesecake
• raw cashews soaked in cold water for at least four hours or preferably overnight2 cup
• canned coconut milk shaken0.5 cup
• coconut oil and cooled0.25 cup
• pure maple syrup0.33 cup
• fresh lemon juice2 tbsp
• vanilla extract or 0.5 teaspoon vanilla bean powder1 tbsp
• freeze-dried blueberries0.25 cup
• for the blueberry layer
• fresh or frozen blueberries thawed1 cup
• fresh lemon juice1 tbsp
• chia seeds1 tbsp

Method

1. 1

   Grease a 6” springform pan with coconut oil, or line an 6” cake pan with strips of parchment paper for easy removal, and grease well with coconut oil. Set aside.

2. 2

   Add the pecans, almond flour, pitted dates, coconut oil, cinnamon and salt to a food processor or high-powered blender and pulverize until it comes together into a sort of sticky dough, with small pecan bits remaining. Don’t over process, or it’ll turn into nut butter! Press the pecan date dough evenly along the bottom of the prepared pan.