Crust:
2 cups pecans
8-12 pitted medjool dates
¼ cup dried coconut
Blueberry Cheesecake
Filling:
3 cups cashews (soaked 2 hours)
¾ cup lemon juice
¾ cup honey
¾ cup coconut oil
1 cup blueberries
1 tsp. vanilla
½ tsp. sea salt (optional)
Directions
Crust:
Sprinkle coconut onto bottom of spring-form pan.
Process nuts in food processor, adding dates through the
top, until mixed.
Press crust into the pan evenly.
Blueberry Cheesecake
Filling:
Add cashews, lemon juice, coconut oil, honey, blueberries, vanilla
and salt into vita-mix container. Blend and add small amounts of water if
needed.
Pour mixture into pan and shake it to make it even.
Put in freezer at least two hours.
When ready to eat, remove from freezer at least 2 hours
before meal. Open spring form pan and slide cake off of bottom. This is best
done immediately after taking out of freezer. Place cake on a serving dish, and
allow it to thaw enough to cut.
Eat and enjoy!
