SERVES: 8 to 10 | PREP TIME: 20 minutes, plus 4 to 5 hours to freeze | COOK TIME: 20 minutes
Ingredients
For the crust
⅔ cup (80 grams) raw pecans
1 cup (250 grams) almond butter
1 cup (70 grams) unsweetened shredded coconut
¼ cup (80 grams) softened Coconut Butter (see here)
2 tablespoons organic honey
pinch of fine-grain sea salt
For the filling
2 cups (280 grams) raw cashews, soaked in water for 2+ hours and drained
½ cup (120 ml) melted coconut oil
½ cup (120 ml) organic honey
¼ cup (60 ml) full-fat coconut milk
3 tablespoons freshly squeezed lemon juice
1 teaspoon vanilla extract
For the topping
2 cups (300 grams) fresh blueberries, plus ½ cup (75 grams) fresh blueberries for garnish
⅓ cup (75 ml) maple syrup
Process
- Make the crust: Place the pecans in a food processor and mix until they begin to form pecan butter. Add the almond butter, shredded coconut, coconut butter, honey, and salt and pulse until well combined.
- Place the crust mixture in a springform pan, then press down and smooth it out so that the surface is even all around the pan. Put in the freezer to harden for 2 to 3 hours.
- When the crust is hard, make the filling: Add the soaked cashews to a food processor and process until they fully break down into a chunky paste. Add the rest of the filling ingredients to the food processor and process until smooth (it should resemble a thin nut butter).
- Pour the filling onto the hardened crust and smooth out the top. Place in the freezer and let settle and firm up for another 2 hours.
- When filling has firmed up, make the topping: In a small saucepan over medium heat, combine 2 cups (300 grams) of blueberries and the maple syrup and cook for 15 minutes, or until most of the blueberries have burst. Reduce the heat to low and simmer until the mixture has thickened, about 5 minutes.
- To serve, pour the warm blueberry topping on the top of the cheesecake and garnish individual slices with fresh blueberries. Serve immediately. Store leftovers in an airtight container in the freezer for up to 2 weeks.
Note: No springform pan? Use a pie pan or an 8-by-8-inch (20-by-20-cm) glass baking dish instead.
