Servings: 10 servings
Calories: 340kcal
Ingredients
Filling
- 1 cup soaked raw cashews make by soaking raw cashews in boiling water for a few hours or overnight until soft, then drain.
- 1 cup COYO coconut yogurt
- 1/4 cup coconut oil
- 1/4 cup maple syrup
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Crust
- 1/2 cup raw pecans
- 1/2 cup soft medjool dates
Blueberry Compote
- 1 1/2 cup blueberries
- 1/2 cup water
- a few drops stevia liquid or 2-4 tablespoons maple syrup
Instructions
- In a food processor blend the ingredients for the crust until the texture is minced and sticks together when you press some of the dough between your fingers.
- Line the bottom of a 6" round spring form cake pan with parchment paper, then press the crust dough into it.
- For the filling, blend the cashews and coconut oil together until smooth then add the rest of the ingredients for the filling and blend for a few minutes (about 5) until completely smooth!
- Pour the filling over the crust and chill in the freezer while you prepare the blueberry compote.
- In a small saucepan add all the ingredeints for the blueberry compete and stir. Let the mixture reduce over medium/low heat for about 20 minutes until the berries are soft and the "shells" flake off. Then blend the mixture with a hand blender and pour over the cashew filling. Freeze for 2 or more hours until the cheesecake is solid and ready for serving.
- Optional: top with fresh blueberries.
Nutrition
Calories: 340kcal | Carbohydrates: 27g | Protein: 6g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Sodium: 4mg | Potassium: 53mg | Fiber: 3g | Sugar: 18g | Vitamin A: 15IU | Vitamin C: 3.3mg | Calcium: 60mg | Iron: 2mg
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