Ingredients
Base
- 3/4 cup walnuts
- 1 cup medjool dates pitted
- 1/2 cup gluten free rolled oats
Filling
- 2 cups raw cashews soaked in boiling water for 10 min, then drained
- 3/4 cup coconut cream from 1 can, shaken
- 1/4 cup coconut oil melted
- 1/4 cup pure maple syrup
- 2 scoops Ka'Chava Coconut Acai all-in-one nutrition shake use code COLLEEN to save
- Juice from 1 lemon
- 1 tsp vanilla extract
Blueberry Compote
- 1/2 cup blueberries
- 1 tbsp pure maple syrup
Instructions
- Line an 8x8 baking dish with parchment paper
- Blend all the base ingredients together in a food processor, until a sticky dough texture is achieved
- Press down in the pan, then into the fridge
- Make the cheesecake layer by blending all ingredients together until smooth, scraping the sides as needed, then pour over top base
- Add blueberries and syrup to a saucepan and cook over medium heat 5-10 minutes until thick, stirring every minute or two
- Add dollops of your blueberry compote to the cheesecake, and use a toothpick to swirl for that marbled effect
- Cover with plastic wrap and foil, and Freeze at least 4 hours, or overnight
- Slice while frozen, then allow to thaw under slightly under refrigeration for an hour or room temp 15min and enjoy!
- Slice and enjoy
Notes
If you're looking for a substitution please scroll up a tad until you see "variations for dietary preferences"