- 9 Medjool dates, pitted
- 1½ c walnuts, toasted
- ½ c unsweetened coconut flakes
- Pinch of salt
- 4 c raw cashews, soaked in water overnight, drained and rinsed
- 10 oz coconut cream
- ½ c maple syrup
- ¼ c honey, plus more to topping
- 3 tbsp lemon juice
- 1 tbsp coconut oil, melted
- 1 tsp The Fresh Market Vanilla Bean Paste
- 1 c frozen blueberries
Place all base ingredients in a food processor and pulse until a sticky, crumbly mixture forms, about 15-20 pulses. Remove from processor and press the mixture evenly into a parchment lined 9”x9” square baking dish. Chill in refrigerator while you make cheesecake layer.
Place soaked cashews, coconut cream, maple syrup, honey, lemon juice, coconut oil and vanilla bean paste in cleaned food processor bowl and blend on high for 1 minute. Scrape down the sides and blend again until very smooth. Pour 2/3 of the mixture over the crust and spread evenly, leaving the remainder in the food processor bowl. Place in freezer to set, about 30 minutes.
Add blueberries to the remaining cashew mixture. Blend on high until blueberries are thoroughly incorporated and mixture is very smooth. Pour the mixture over cheesecake layer, cover and place back into the freezer to set for a minimum of 3 hours and up to overnight.
Place cheesecake in refrigerator 1-2 hours prior to serving. Drizzle with honey, slice into bars and serve.
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