|This is only half of how good it tastes!|
1/3 cup pure water
1 cup walnuts
1 cup pecans
1 cup dried figs, stems removed
2 tablespoons coconut flour, for dusting
In a food processor, ‘pulse’ the walnuts and pecans until chopped small. Place in a large bowl.
Blend the figs with 1/3 cup pure water in the food processor until smooth and mix with the nuts thoroughly.
In a 7” diameter X 2” high ‘spring release’ cake pan, dust the surface and sides with coconut flour. Press the crust dough down very tightly, lining the bottom and sides to the very top. Set aside.
2 cups cashews
1 cup *lemon juice
1/3 cup + 1 tablespoon agave nectar
2 tablespoons coconut oil
2 tablespoons vanilla flavoring
1/2 cup water, pure
Topping: 1 box blueberries, fresh, whole, rinsed and drained (see step 2)
Blend all of the ingredients in a high-powered blender until smooth and creamy.
Pour mixture into crust. Blend 1/2 box of blueberries with 1/2 teaspoon of agave and mix with remaining blueberries. Cover ‘cheesecake’ with the blueberry mixture.
Refrigerate a minimum of 24 hours and serve when the ‘cheesecake’ sets up firmly.
Yield: one 7” ’cheesecake’ serves 12-16 Excerpted from Vegan Bite By Bite book.