4 dates, pitted
¾ cup shredded, unsweetened coconut flakes
1 tbsp coconut oil, melted
2 tbsp Roasted Coconut Butter(your favorite flavor!)
½ tsp cinnamon
2 cups raw cashews(must be cashews!)((MUST be soaked for at least 4 hours in 3 cups of water--best if soaked overnight. Drain when ready to use)
3 tbsp full fat coconut milk, skimmed from the top of a can
2 tbsp lemon juice
¼ cup maple syrup(sub with any syrup sweetener you’d like)
1 tsp vanilla
Pinch of salt
1 oz freeze dried blueberries(sub with any freeze dried fruit you’d like, but it MUST be freeze dried!)
Blueberry and chia seed topping
1 cup blueberries(can replace with another fruit)
1 tbsp water
1 tsp lemon juice
1 tbsp chia seeds
1 tbsp maple syrup
For the crust
-In food processor, puree dates, coconut and cinnamon until a sticky mixture is made and there are no big lumps.
-Add oil and coconut butter and puree again until it is thick and sticky
-Press mixture onto the bottom of a parchment lined 6” springform pan.
-Place in freezer while preparing the filling.
For the filling
-Place soaked and drained cashews in large food processor and puree until a smooth butter consistency is formed.
-Add rest of ingredients EXCEPT the freeze dried blueberries
-Puree again until a smooth, silky mixture is made
-Pour half of the mixture over the frozen crust you prepared prior and place back in freezer for 20 minutes.
-Place second half of mixture back on food processor and add freeze dried berries, puree until the color of the mixture has changed and there are no longer any large pieces.
-Spread blueberry mixture smoothly over the other half that was in the freezer.
-Place back in freezer and start preparing for the blueberry topping.
For the Blueberry and Chia Seed Topping
-Place blueberries, water and lemon juice in a small saucepan on medium heat and let come to a light simmer
-You will notice the blueberries popping and oozing their color after a minute or so, at this point, start to crush them with the back of a fork.
-Once everything is crushed and there are no more whole blueberries left, turn the heat off and add syrup and chia seeds.
-Let cool to at least room temperature before spreading evenly over the frozen layered cheesecake.
-Place back in freezer until everything is frozen. About 3 hours.
-Pop out of pan and place some more fresh blueberries on top to garnish.
(Store leftovers in freezer)