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March 13, 2019

INGREDIENTS

Crust

¾ C raw pecans

¾ C almond flour

3 pitted dates

3 TBS coconut oil

1.5 tspn cinnamon

¼ tspn salt

Cheesecake Filling (middle two layers)

3 C raw cashews (soaked in cold water for at least 4 hours or preferably overnight)

¾ C coconut milk

¼ - ½ C coconut oil (melted and cooled)

½ C pure maple syrup

3 TBS fresh lemon juice

¾  spn vanilla bean powder

3/8 ¼ C freeze-dried blueberries

Blueberry Gel (top layer)

1 ½ C fresh or frozen (thawed) blueberries

1 ½ TBS fresh lemon juice

1 ½ TBS chia seed

METHOD

Crust

  1. Grease a spring form pan with coconut oil and line the base with baking paper. Set aside.

  2. Add all of the crust ingredients to a food processor. Blend for a few seconds until ingredients come together to form a sticky dough with a few larger pecan pieces. Press the dough into the base of the pan.

Filling

  1. In the same food processor (no need to wash) combine all of the filling ingredients except for the freeze dried blueberries. Blend for 2 minutes or until the mixture is silky smoo...

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