Blueberry Cheesecake – Gluten & Dairy Free

Prep time: 20 min
Ingredients: 10 Medjool dates, pitted; 2 cups walnuts; 3/4 cup unsweetened shredded coconut; 3 tbsp cinnamon; 2 cups raw cashews (soaked); 1 1/4 cup blueberries + 1 pint for topping; 1/4 cup coconut oil; 1 tsp pure vanilla extract; 1/4 cup pure unpasteurized honey

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Author: Karen Porter, RHN

For almost 30 years Karen battled severe IBS, & anxiety.

Forced to re-evaluate and take her health into her own hands, she started looking into alternative methods to help her heal where the traditional medical approach had failed.

Karen’s health, and consequently her life, entirely shifted and she felt compelled to help as many women as possible to feel their absolute best!

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Free of gluten and dairy, this blueberry cheesecake is easy to make and absolutely delicious! This recipe was adapted from Joy McCarthy

Course Dessert

Prep Time 20 minutes

Ingredients

Crust

10 Medjool dates, pitted
2 cups walnuts
3/4 cup unsweetened shredded coconut
3 tbsp cinnamon

Filling

2 cups raw cashews (soaked)
1 1/4 cup blueberries + 1 pint for topping
1/4 cup coconut oil
1 tsp pure vanilla extract
1/4 cup pure unpasteurized honey

Instructions

Soak cashews in water overnight, or in boiling water for 30 minutes. Drain and set aside.
In a food processor, add all of the crust ingredients and blend until crumbly. Press into the bottom of a 9 inch spring form pan (or pie pan). You can form it partway up the sides. Place in the freezer to firm while preparing the filling.
In a high-speed blender, combine soaked cashews, 1 1/4 cup blueberries, coconut oil and vanilla. Blend until smooth. Taste and add honey if desired. Pour into the chilled crust and freeze for 4 hours or until solid. Let thaw for 1 hour before serving. Top with pint of fresh blueberries.