Vegan no bake blueberry cheesecake

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Grease springform pan with coconut oil. Set aside.

Step 2

Add pecans, flour, pitted dates, coconut oil cinnamon & salt to food processor or high powered blender and pulverise until it comes together into a sticky dough with small pecan bits remaining. DON’T OVERPROCESS OR IT WILL BECOME BUTTER

Step 3

Press evenly into the bottom of the prepared pan.

Step 4

In the same food processor combine all filling ingredients except freeze dried blueberries and blend for 2 mins or until the mix is silky smooth and creamy. Add more coconut milk or lemon juice if the blender isn’t super high powered.

Step 5

Once smooth adjust taste by adding more maple syrup or lemon juice as desired.

Step 6

Pour 2/3 of the filling into the prepared cake tin, over the top of the pecan crust. Smooth out the top and bang on the counter to release any air bubbles. Place in freezer.

Step 7

Add freeze dried blueberries to remaining batter and blend until incorporated into the mix. Blend till smooth and pour over the other layers.

Step 8

Rinse the blender and add fresh blueberries, lemon juice and chia seeds.

Step 9

Place in the freezer to set for at least 3 hours.

Step 10

Transfer to refrigerator for at least 60 mins before serving. Last for two weeks in the freezer.