Do you love cheesecake, but struggle with all that dairy, sugar, and gluten? Look no further! This raw blueberry version will knock your socks off!
Ingredients for the crust
- 1/2 cup dates
- 1/2 cup walnuts (almonds or pecans would work too)
Ingredients for the filling
- 1 1/2 cups cashews (soaked over night or at least 5 hours)
- 1 cup blueberries (I used fresh, but you could also use frozen I suppose)
- 1/4- 1/3 cup coconut oil (melted)
- 1/4 cup agave
- 1 tsp. lemon juice
Pour crust ingredients into food processor and pulse until the mixture sticks and holds together. Then place onto pan and form into a crust layer. I made my own shape, but you can put it in any shape you'd like. Even a heart if you'd like!
Place all ingredients of filling in food processor and blend until very smooth.
Pour on top of crust. Smooth out with a spatula, and then put into freezer to set, for at least three hours.
Keep in refrigerator until time to serve. Enjoy!