Dairy-free Blueberry Cheesecake
Ever had a hankering for real traditional cheesecake? This is a great way to satisfy that sweet tooth with really nutritional ingredients and it's dairy free to boot! Plus any dessert with dates is a win for us!
Crust
1c dates (soaked in warm water for 10 minutes then drained)
1c raw walnuts
sea salt
Filling
1.5c raw cashews, soaked overnight
1/3c melted coconut oil
1/2c full fat coconut milk
1/2c maple syrup or honey
1 tbsp. vanilla extract
1/4c wild blueberries (fresh or frozen)
juice of 1 lemon
sea salt
After pitting dates, soak in warm water until slightly softened and drain. Using a food processor, blend dates first and then adding walnuts and sea salt until it is well combined. Mixture should be crumbly but wet enough to stick together. Grease muffin tins and divide mixture between 12 muffin holes. Press mixture down in each hole. Freeze for 30 minutes. For cheesecake, add all of the filling ingredients to your blender. Blend well, this may take some time and you may need to use additional lemon juice to make smooth. Again divide mixture evenly among muffin holes. Cover and freeze for about 5 hours. Use knife to loosen cheesecake out of muffin tin. Devour!
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