- 1 ½ c blanched almond flour
- ¼ tsp celtic sea salt
- ¼ tsp baking soda
- ¼ c grapeseed oil
- 2 tbsp agave nectar
- 1 tsp vanilla extract
- 3 c raw cashews, soaked in water for 1 hour
- ¾ c agave nectar
- Juice of 3 small lemons (about 1/3 cup)
- Zest of 1 lemon
- ½ c coconut cream (cream from top of coconut milk can)
- 2 tsp vanilla extract
- ¼ tsp almond extract
- ¼ tsp sea salt
- 3 tbsp coconut oil
- ¼ c water
- 10 oz frozen or fresh blueberries
- 1 tbsp agave nectar
- 1 tsp lime zest
- 1 tbsp arrowroot starch whisked into 1 T cool water
In a medium bowl, combine almond flour, salt and baking soda. In a small bowl, combine grapeseed oil, agave and vanilla. Stir wet ingredients into dry. Pat dough into a 9 ½-inch glass pie dish. Bake at 325° for 10 to 15 minutes, until golden brown.
Drain cashews and place in blender. Add agave nectar, lemon juice, lemon zest, coconut cream, vanilla and almond extracts, salt and coconut oil and blend, scraping down the sides as needed with a spatula, adding water 1 tablespoon at a time, until a thick, smooth, creamy consistency results.
Once crust has been baked and cooled, fill with cheesecake filling. Freeze for several hours or until firm. Cut into slices while frozen, and thaw in fridge for about an hour before serving.
Combine ingredients in a small saucepan. Bring to a low boil, covered, on medium heat. Reduce heat to medium-low and allow to simmer, stirring once or twice, until the blueberries have given off their juice and have softened. Add in arrowroot starch slurry and allow to cook for another 2-3 minutes or until thickened. Remove from heat and allow to cool. Store in refrigerator until ready to serve.
(Also makes a tasty topping for ice cream, pancakes, and waffles!)