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
Grease a spring form pan with coconut oil and line the base with baking paper. Set aside.
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.
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 smooth and creamy.
Scrape down the sides of the food processor, as necessary.
If required, at a little more lemon juice or coconut milk to adjust the consistency.
Taste mixture and adjust as necessary using the maple syrup, vanilla or lemon juice.
Pour two thirds of the mixture into the prepare pan over the pecan crust. Smooth out the top and tap the pan firmly against the bench a few times to release any air bubbles.
Place in the freezer.
Add the freeze dried blue berries to the remaining filling in the food processor. Blend for a few seconds, you will see the colour of the mixture change.
Take the pan out of the freezer and pour this coloured filling into the pan to cover the plain filling. Return pan to the freezer.
Rinse out the food processor and add all of the gel ingredients. Blend until smooth and then pour into the pan to cover the other two layers.
Place back into freezer to allow to set for at least 3 hours, to ensure filling is completely firm before slicing and serving.
Serve frozen or allow to thaw at room temperature for 10 to 15 minutes before serving.
Store in the freezer for up to 2 weeks.