Vegan ‘Cheesecake’

An easy to make, naturally sweetened, vegan and gluten-free ‘cheesecake.’  It’s so good!

Crust Ingredients:

• 2 cups raw pecans
• 1 cup raw walnuts
• 12 large medjool dates
• 1 tablespoon coconut oil

Filling Ingredients:

• 3 cups raw cashews, soaked 2 hours, drained
• 1/2 cup full fat coconut milk
• 1/2 cup 100% pure maple syrup
• 3/4 cup coconut oil, melted, plus extra to grease the pan
• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract
• 1/8 teaspoon stevia (optional)

Topping Ingredients:

• 2 cups fresh blueberries, divided
• 1/2 cup 100% pure maple syrup
• 3 tablespoons corn starch
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon lemon zest

Directions:

1. In a food processor, process the crust ingredients for 1 minute or until finely chopped and clumps together. Using the back of a large wooden spoon, evenly press the mixture into a coconut oil greased 9-inch spring form pan. Set aside.
2. Clean and dry the food processor bowl. Process the filling ingredients for 2 minutes or until very smooth. Pour mixture onto the pie crust, and smooth out the top with a rubber spatula. Cover with a dinner plate and refrigerate 6 to 8 hours or until firm enough to slice.
3. Place all the topping ingredients into a medium size pot, expect for the corn starch and blueberries. Simmer on medium heat. Gradually adding the corn starch while stirring, for 10 minutes or until well blended and free of lumps. Add 1 cup of the blueberries. Continue to heat and stir for 5 minutes or until fairly thick. Use a potato masher to mash the heated blueberries. Remove from heat. Gently mix in the remaining blueberries. Let sit 10 minutes or until cool.
4. Slice the ‘cheesecake.’ Top each slice with the blueberry topping, and serve. Both the ‘cheesecake’ and topping stores refrigerated, in separate containers with airtight lids, for up to 3 days.

Yield:
Makes 8 servings

Kitchen Tip: To soak nuts or seeds, place them in a glass or ceramic bowl, add a little sea salt to warm filtered water, then pour the water over the nuts or seeds, using enough water to cover. Since nuts and seeds expand when soaked, a ratio of 2:1 is your best bet, with two parts water to one part nuts or seeds. Cover the bowl with a clean cloth and let sit for a specified time. Rinse with filtered water then drain in a colander. If you like this kitchen tip go to: More Kitchen Tips. There you will find a variety helpful tips to make your time in the kitchen more enjoyable.

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