Author: Rachel Conners
Serves: 8 slices
Ingredients:
For the crust
½ cup raw pecans
½ cup almond flour
2 pitted dates
2 tablespoons coconut oil
1 teaspoon cinnamon
¼ teaspoon kosher salt
For the cheesecake
2 cups raw cashews, soaked in cold for at least four hours or preferably overnight (see Notes)
½ cup canned coconut milk, shaken
¼ cup coconut oil, melted and cooled (use refined coconut oil if you want no coconut flavor)
⅓ cup pure maple syrup
2 tablespoons fresh lemon juice
1 tablespoon vanilla extract or ½ teaspoon vanilla bean powder
¼ cup freeze-dried blueberries
For the blueberry layer
1 cup fresh or frozen blueberries (thawed, if frozen)
1 tablespoon fresh lemon juice
1 tablespoon chia seeds
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