Raw Blueberry Pineapple "Cheesecake"

I am slowly venturing into the raw food world, so I started with a sweet nut dessert! Something I knew I'd like! I love all the ingredients so it was just a matter of soaking, pureeing and layering! I saw a version of this dessert on Pinterest, but I have made a few changes by adding pineapple, pecans, amber agave nectar and not using refined coconut oil. Not that I don't like coconut oil, because I do and all it's nutritional benefits, I just didn't feel it's needed in this recipe! Regardless, I would make this dessert again, maybe for a tea party by cutting them into bite size squares or for after a rich meal! That way you won't feel guilty for having "cheesecake"! 

Recipe

Crust

2 cups raw slivered almonds

1 cup dates, soaked

1/4 cup shredded coconut, unsweetened

2 tbsp pure maple syrup 

1 tbsp agave nectar

1/2 tsp lemon zest

"Cheesecake" Filling

2 1/2 cups raw cashews, soaked

1 lemon, zest & juice

1 tbsp agave nectar

1 tsp pure vanilla extract

Blueberry Topping 

1 cup dried blueberries, soaked 

1/2 cup crushed pineapple

1/2 cup pecans 

1/2 cup shredded coconut, unsweetened 

At least 24 hours before you'd like to make this dessert start by soaking the raw cashews and dates in filtered water. Cover and place in the refrigerator. Replenish water for every 8 hours of soaking. Don't soak the dried blueberries yet.

 

When your ready to make and assemble, repair your "baking" dish by lining it with parchment paper. It can be a 9 inch spring form pan, a pie pan, or a 8 x 10 cake pan. Use a all natural oil spray if you'd like to help the paper cling to the pan. 

Next, drain the water from the cashews & dates. Place on paper towels to soak up extra water. 

Using a food processor pulse together almonds and soaked dates. Once it comes together add coconut, pure maple syrup, agave and lemon zest. Pour into pan and evenly spread to make an even layer.

To make the next layer clean the food processor and add soaked cashews. Pulse and gradually add zest and juice from 1 lemon, agave and vanilla extract. Let the food processor run until the cashew mixture is a fine, smooth consistency. Scrap the processor as needed. Pour this mixture on top of the almond date crust.

Clean out the food processor to prepare for the blueberry pineapple topping. If you'd like, soak the dried blueberries in warm water when you start to make the almond crust. This will make them easier to blend. Or if you'd like the blueberry topping to be more chunky don't soak the blueberry. It's up to you.

Blend blueberries with the pineapple, shredded coconut and pecans. Once it comes together to the consistency of your liking add it on top of the cashew filling. Refrigerate for at least 1 hour or overnight. Serve chilled.

Gluten Free, Dairy Free, Soy Free, Egg Free and Yummy!