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Blueberry Cheesecake

Blueberry Cheesecake
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Crust
  1. 1 cup raw walnuts (or pecans)
  2. 1 cup raw cashews (or macadamia nuts)
  3. ½ cup unsweetened shredded coconut
  4. ¾ cup golden raisins (or pitted dates, coarsely chopped)
  5. ¼ teaspoon salt
Pie Filling
  1. 1 ½ cups raw cashews (soaked in water for 8 hours, drained and rinsed)
  2. 2 cups blueberries (fresh or frozen, thawed)
  3. 1 banana
  4. 2 Tablespoons chia seeds
  5. 1 teaspoon vanilla extract (non-alcohol)
  6. 1 Tablespoon maple syrup
  7. 1 Tablespoon lemon juice
Crust
  1. 1. Pulse the walnuts, cashews, and coconut together in a food processor until coarsely ground.
  2. 2. Add the raisins and salt and pulse until the mixture sticks together.
  3. 3. Press into a pie pan and refrigerate or freeze to chill completely.
  4. Filling
  5. 1. Combine all ingredients in a blender and blend until smooth.
  6. 2. Fill your choice of crust with the pie filling and chill to set the filling.
Notes
  1. You may make this with strawberries instead of blueberries.
Adapted from The Natural Epicurean Academy of the Culinary Arts
Adapted from The Natural Epicurean Academy of the Culinary Arts
VegMichigan http://vegmichigan.org/

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