- 1 cup soaked raw cashews soaked overnight
- 1/4 cup coconut oil
- 1 cup coconut or almond yogurt
- 1/4 cup maple syrup
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 cup raw pecans
- 1 cup medjool dates
- a pinch of salt
- 1 1/2 cups fresh blueberries
- 1/2 cup water
- 2 tablespoons maple syrup
Start with the crust first by adding the dates, pecans and salt to a food processor and blend until mixture is minced and comes together when pressed with your fingers.
Line the bottom of a 7″ spring form cake pan with parchment paper.
Press the crust into the pan with your fingers pushing some up the sides as well.
To get started on the filling, blend the drained cashews and coconut oil together until smooth then add the yogurt,, maple syrup, lemon juice and vanilla. Blend another few minutes until completely smooth.
Pour the filling into the crust place into the freezer while you make the compote.
In a small saucepan add the blueberries, water and maple syrup.
Cook over med/low heat for about 20 minutes, or until the berries fall apart when pressed with a spoon.
Retrieve the cheesecake and pour the compote over the top, place back into the freezer for at least 2 hours before serving.
Find more of Pamela’s gluten free recipes at PamelasGlutenFreeRecipes.com.