Blueberry cashew 'cheesecake'
If you're gluten-free and dairy-free and yet still want to enjoy dessert, AND impress others in process this recipe is for you!
It's delicious, and super easy to make too...the only 'complicated' part is remembering to soak the cashews for at least 4 hours (or overnight) so they're easy to blend.
Ingredients for crust:
- 1 cup pecans, roasted
- ½ cup Medjool dates, pitted
- Pinch of sea salt
Ingredients for the blueberry cashew 'cheesecake' filling:
- 1½ cups raw cashews, soaked for at least 4 hours (or overnight)
- 1/2 cup previously frozen blueberries, drained (you don't need/want the extra liquid)
- 1/2 cup coconut oil, melted
- 1 T vanilla extract
- 1 T lemon juice
Directions:
- Soak the raw cashews in filtered water for at least 4 hours/overnight.
- Roast the pecans in a skillet...this takes ~2-3 minutes. All them to cool completely before blending them.
- While you're waiting for the pecans to cool prep your other ingredients (e.g., melt the coconut oil)
- Grease a 7-inch spring-form pan
- Blend all the ingredients (pecans, dates & salt) for the crust in a food processor.
- Then press the pecan/date mixture into the base of your spring-form pan
- Place the base into the freezer while you make the filling so it 'sets'.
- Drain and rinse the cashews, and add them to a high powered blender (e.g., Vitamix)
- Then add the other ingredients - blend them together.
- Pour the blueberry cashew filling on top of the base
- Then place it in the freezer to set for ~1 hr (not longer as you don't want it to freeze!) and then put it in the fridge until you're ready to serve.
- Enjoy!
