Ingredients
The following ingredients have 12 Servings
- 1 cup pecans
- 1 cup dates
- 1 1/2 tbsp lemon zest
- 2 tbsp shredded unsweetened coconut
- 1 1/2 cups cashews which have been soaked in water overnight
- 1 1/2 cups macadamia nuts which have been soaked in water overnight
- 1 1/2 tbsp lemon zest
- 3/4 cup lemon juice
- 1 tsp vanilla extract
- 1/2 cup honey (or agave nectar)
- 3/4 cup coconut oil
- 4 cups blueberries
- 2 tbsp honey or other sweetener
Instruction
- Cut cling wrap into 5 x 5 inch squares and line each cup of a 12 cup muffin tin with a square (this will make the cheesecakes easier to remove once frozen).
- In a food processor combine all of the base ingredients and pulse until pecans/dates are broken into small pieces and it clumps together into a ball
- Place a heaping tablespoon of the base mixture into each muffin cup and press down with your fingers as hard as possible to create a compact and even base. Place the muffin tray in the freezer.
- In the food processor add all of the filling ingredients and blend until the nuts have completely broken down and formed a smooth mixture. Make sure there are no large pieces of nut, the entire mixture needs to be smooth and creamy.
- Remove the muffin tin from the freezer and fill each cup to the top with the filling. Place back in the freezer and allow to freeze completely through which should take a minimum of 4 hours.
- To make the sauce place the blueberries and honey in a sauce pan on medium heat and cook for 8-10 minutes until the blueberries are beginning to lose their shape and the sauce is bubbling.
- To serve, remove the cheesecakes from the tin, allow to thaw for 10 minutes or so and then top with the blueberry sauce. You can serve the sauce hot, room temperature or cold, it tastes fantastic any way. Enjoy!
