Raw Blueberry Cheesecake

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See original recipe at: damyhealth.com

kept byNonie
recipe bydamyhealth.com

Categories:
- Almond
- Blueberry
- Cake
- Cashew
- Coconut
- Date
- Dessert
- Lemon
- Raw
- treat
- Vegan

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Ingredients:

Crust Ingredients:
2 Cups Slivered Almonds
1 Cup Pre-Soaked Dates
1/2 Cup Unsweetened Shredded Coconut
Zest of 1/2 a Lemon
Juice of 1/2 a Lemon

Cheesecake Layer Ingredients:
2 1/3 Cups Pre-Soaked Cashews
1/4 Cup Coconut Oil
1/4 Cup raw, unpasteurized Honey
1 Tsp Vanilla Extract
Juice of 1/2 a Lemon

Blueberry Topping Ingredients:
1/2 Cup Blueberries (Extra for topping – fresh or thawed frozen blueberries for the top is really pretty)
1/4 Cup Agave Nectar, Maple Syrup or Honey
1/4 Cup Coconut Oil

First, pre-soak cashews and dates separately overnight.
Coat an 8×8 baking dish with coconut oil.
Place all crust ingredients into your food processor and pulse until dough-like.
Add dough into your baking dish and press down evenly.
Place all cheesecake filling ingredients into your food processor and blend until completely smooth (stopping to scrape down the sides).
Layer on top of your crust evenly.
Place all blueberry topping ingredients into your food processor and pulse until mixed.
Layer on top of your cheesecake layer evenly.
Place all ingredients in the freezer covered with saran wrap for 4 hours-overnight.
Remove from freezer, cut into squares and top with fresh blueberries if desired.
Serve and enjoy!