Raw Blueberry cheesecake
- 1 cup walnuts
- 1 cup pine nuts
- ½ cup pitted dates
- ½ cup unsweetened coconut
- 3 ½ cups cashews (soaked 2 hours and drained)
- 2 cups fresh or frozen blueberries
- ¾ cup fresh lemon juice
- ¾ cup raw unfiltered honey
- ¾ cup raw coconut butter
- ¼ vanilla bean or 1teaspoon pure vanilla extract
- ½ teaspoon Celtic or Himalayan salt
We have made this dairyless cheesecake with blueberries, but I see no reason you couldn’t make it using strawberries, or raspberries, or mango, or possibly some other fruit.
Making the Crust
Place all crust ingredients except coconut in food processor with “S” blade and process until crumbly. Sprinkle coconut onto the base of a spring form pan, pie plate, or 8×8 square Pyrex (coconut keeps dough from sticking). Press mix evenly into pan to form a crust.
Prepare the Filling
Place all filling ingredients in a powerful blender like a Vita-Mix (Most regular blenders won’t be able to process this filling. You could use a food processor, but it won’t make it as creamy.) Blend until smooth and creamy.
Pour onto crust, tapping to remove bubbles, and make sure pie plate is filled evenly.
Cover and place in freezer until firm.
When firm, if using a spring-form pan, remove and place on a serving plate before cutting slices and return leftover to freezer.