4. Raw Blueberry Cheesecake
By Laura Marquis, naturallyhealthydesserts.com
Soak time: 2 hours
Prep time: 20 mins
Freeze time: 4 hour
Crust Ingredients
1 cup almonds
6 deglet noor dates
dash of salt
¼ teaspoon cinnamon
Directions
Process all ingredients until graham cracker-like consistency in the food processor. Firmly press crust mixture into the base of 2 small springform or 12 mini silicone molds. Set aside.
Filling Ingredients
2 cups raw cashews (soaked for 2 hours)
8 medjool dates
2/3 cup refined coconut oil, melted
2 teaspoon vanilla extract
3 tablespoons lemon juice
2 cups blueberries
Directions
Process all ingredients into a smooth, even consistency in the food processor. Evenly spread filling onto base. Set aside in freezer.
Glaze Ingredients
1 cup blueberries
2 medjool dates
1 tablespoon refined coconut oil, melted
Directions
Blend all ingredients with a blender. Evenly spread on top of filling. Freeze for 4 hours. Uneaten dessert can be stored in the refrigerator for up to 1 week or in the freezer for up to 1 month.
Helpful Hint: This recipe is good with or without the glaze. If you are making a large cheesecake, I suggest putting on the glaze right before serving to prevent the top layer from running down the sides of the cake. (This happens less in mini molds.)
