This blueberry cheesecake dessert will knock your socks off, so prepare to walk barefoot through the land of deliciousness. Oh and by the way—this is actually a nutrient-dense dessert that’s healthy enough to serve for breakfast!
- ½ cup EACH: almonds, shredded coconut, and raisins (pack the raisins firmly into the cup)
- 1/8 teaspoon sea salt
- 1 ½ cups raw cashews (if you don’t have a high-powered blender such as a Vitamix or
Blendtec, you’ll need to soak the cashews in water for several hours beforehand, and then drain before using)
- ½ cup EACH: agave nectar and fresh lemon juice
- ¼ cup coconut oil
- 4 teaspoons vanilla
- ½ teaspoon sea salt
- 1/8 teaspoon nutmeg
- 6 tablespoons maple syrup
- 3 tablespoons EACH: fresh lemon juice and arrowroot
- 10 oz. bag frozen blueberries
- In a food processor, blend all of the crust ingredients until they stick together (it should be crumbly and very sticky). Press firmly and evenly into the bottom of a pie pan and place in the freezer until the filling is ready.
- Process the filling ingredients (in a food processor or good blender) until velvety smooth. Pour/scrape into the pie pan and smooth out the top. Refrigerate for several hours, or until firm.
- For the topping, place the maple syrup, lemon juice, and arrowroot in a small-medium pot and whisk until smooth and no lumps remain.
- Add the blueberries and bring to a boil, stirring. Reduce heat to low and continue to stir until the mixture is thick and perfectly gooey.
- Let cool slightly and pour over the cheesecake. Refrigerate for an hour or more, then serve.
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