RAW, NO BAKE CHEESECAKE

INGREDIENTS:

Crust:

1/3 cups pecans

1/3 cup almonds

5 large Medjool dates

Cheesecake:

2 cups raw cashews

2 tablespoons coconut oil

1/2 cup + 2 tablespoons Greek plain yogurt

1/4 cup lemon juice

2 tablespoons raw honey

pinch of salt

Blueberry Sauce:

2 cups blueberries (I used frozen)

2/3 cup water

1 teaspoon lemon juice

INSTRUCTIONS:

Crust:

1. In a food processor, chop almonds and pecans, one at a time. Place chopped nuts together in a bowl

2. Remove pit from dates and process in food processor until creamy

3. Combine date paste and nut mixture together

4. Add 1 tablespoon of the mixture to each individual cavity in the cheesecake pan and press down to form a flat crust

Cheesecake:

1. Process the cashews and coconut oil in the food processor until creamy like peanut butter

2. Place the cashew butter in a large bowl and mix in the yogurt, lemon juice, honey and salt

3. Pour mixture on top of crust and freeze overnight

4. Store cheesecake in the freezer

Blueberry Sauce:

1. Bring the blueberries, water and lemon juice to a boil, then reduce heat to medium-low

2. Mash the blueberries and simmer for about 30 minutes

3. Let cool, drizzle sauce over cheesecake and serve

4. Store blueberry sauce in the fridge to preserve