- 3/4 Cup Almonds
- 3/4 Cup Dates
- Pinch Salt
- 1/2 tsp Pure Vanilla Extract
Cheesecake
- 3/4 Cashews Soaked 4-6 hrs up to overnight; drained.
- 1/4 Cup Lemon Juice
- 1/4 Cup Agave
- 1/4 Cup Coconut Oil - Melted
- Pinch Sea salt
- 1/2 tsp Pure Vanilla Extract
Blueberry Sauce:
- 1 Cup Blueberries
- 1-2 Squirts Agave
- 1/2 tsp Pure Vanilla Extract
- 1/2 Tbsp Chia Seeds
Top With:
- 1 Cup Fresh Blueberries
Directions:
- Pulse together the crust ingredients until sticky and combined. Press into 6 cupcake liners and one heart mold. You may also press into 12 cupcake liners or desired mold(s).
- Blend together the cheesecake ingredients, pulse down sides. Blend until extremely smooth. Pour on to of crust. Place in freezer overnight or for 4-6 hours until firm.
- Mix the sauce ingredients in food processor, set in sealed container in fridge overnight.
- The next day remove the cheesecake(s). Allow to thaw to desired consistency. I find 10-20 minutes on the counter is preferable or 30 + minutes in the fridge.
- Decorate with the blueberry sauce and fresh blueberries. Serve with love. Enjoy each and every bite.