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Serves a party

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INGREDIENTS:

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Crust:

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• 1 cup almonds

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• 1/2 cup coconut oil, melted at room temperature

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• ¾ cup walnuts or pecans

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• 4-5 tbsp honey

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Filling:

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• 2 cups raw cashews, soaked overnight

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• 1/3 cup honey or agave (I prefer honey here)

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• 1 tbsp vanilla extract

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• 1/3 cup coconut oil, melted at room temperature

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• 2 handfuls fresh blueberries

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• 1 fresh lime

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• 1 handful strawberries (optional) n

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DIRECTIONS:

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To make the crust, place almonds, coconut oil, and pecans in a blender until the ingredients have finely chopped – this should take about 5 minutes and may require you to move the ingredients around. Take a round baking dish and place the blended ingredients in, finely pressing down with a cup to form the curst. Place in the freezer for at least 30 minutes.

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Meanwhile, in a clean blender, place the soaked cashews, honey, vanilla extract, and coconut oil and blend until the consistency is completely liquid like a cheesecake batter. This is where you can get creative but here are some ideas for cheesecake flavors!

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Take out half the batter and place to the side. Take the remaining batter, add strawberries and blend until a nice rosy pink color is formed. Place on top of the crust. n

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Place the remaining half batter back into the blender, add blueberries and blend until a deep blue/purple color has formed. Place in the round baking dish. Squeeze half a lime on top, and zest half a lime for decoration. Place back in the freezer for at least 2 hours. To serve, remove from freezer and let sit at room temperature for 15 minutes before cutting and serving.

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Variations: 1) Add rose essence to strawberry layer instead of vanilla, 2) Use other berries, 3) Keep one layer plain

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#vegan #cheesecake #dessert #dairyfree #eggless #glutenfree #gf #healthy #vegetarian