Name: Blueberry Kisscake
Ingredients: Crust; 1 cup raw almonds; 1 cup medjool dates; ½ tsp vanilla extract; Filling; 5 ½ cups 1 1/2 cups raw cashews, soaked for 4-6 hours and drained; 1 cup fresh blueberries (plus extra for topping); ½ cup coconut cream (solid part from a can of full-fat coconut milk); ⅓ cup maple syrup or agave nectar; ¼ cup coconut oil (room temperature); 2 tbsp lemon juice; 2 tbsp vanilla extract

Authoreugênia

Yields1 Serving

ingredients.

Crust

1 cup raw almonds

1 cup medjool dates

½ tsp vanilla extract

Filling

5 ½ cups 1 1/2 cups raw cashews, soaked for 4-6 hours and drained

1 cup fresh blueberries (plus extra for topping)

½ cup coconut cream (solid part from a can of full-fat coconut milk)

⅓ cup maple syrup or agave nectar

¼ cup coconut oil (room temperature)

2 tbsp lemon juice

2 tbsp vanilla extract

directions.

For the crust

In a food processor, combine the almonds, dates, vanilla extract, and sea salt. Process until the mixture sticks together when pressed. Press the mixture into the bottom of a springform pan or a pie dish. Set aside.

For the Filling

In a high-speed blender, combine the soaked cashews, blueberries, coconut cream, maple syrup, melted coconut oil, lemon juice, vanilla extract, and lemon zest. Blend until smooth and creamy.

Pour the filling over the crust in the pan.

Place the cheesecake in the freezer for at least 4 hours or until set. Before serving, let the cheesecake sit at room temperature for about 10 min. Top with fresh blueberries. Slice and enjoy!

Ingredients