I have a relative that discovered recently that he can not have certain foods- the list is quite extensive- including coconut, almonds, and tapioca. This makes it a little harder since I use all these items in other desserts. This is a dessert he can actually eat without feeling sick later on- something we can all eat without feeling guilty. Don't you love those kind of sweets?
Please note that this recipe is for a 7 inch diameter cake pan. Double the recipe if you want to make a dozen cupcakes or a larger cake pan.
Please note freezer times.
8 Pitted Dates
1/4 cup Walnuts
1 Tbs Agave (Can Substitute Honey)
Using a blender, blend the dates, walnuts, and agave together until they clump/stick together. You will probably have to stop and scrape the mixture together as it will stick to the sides. If you do not feel like its sticking together enough add a couple more dates and a little more agave.
Cut out parchment paper place and place on the bottom of your cake dish. This is a good time to put parchment paper on the sides as well. (you can also do these in cupcakes but be sure you use cupcake liners). This is SO important. You must do this so your crust does not stick. Take your crust mixture with your hands and spread onto the parchment paper. You should have to use your hands to spread throughout in a thin layer - about a 1/4 of an inch.
Place in the freezer for at least an hour.
2 Cups Raw Cashews (soak in water for at least 3 hours. I soaked mine over night)
1/4 Cup cashew milk
1 Tbs lemon juice
2 Tbs Agave (Can Substitute Honey)
2 Tsp Vanilla Extract
Because your cashews should be soaking in water, drain them fully and then place in the blender. Add in your cashew milk, lemon juice, agave, and vanilla extract. Blend on the highest setting. You should not be able to tell your cashews were actually cashews. No chunks! You will probably need to stop and scape the mixture off the sides. Make sure this is nice and smooth.
Take our the crust in the freezer (after the 3 hours) and pour your cheesecake on top. Spread evenly and place in freezer for at least another 3 hours.
1 cup frozen blueberries
1 frozen banana
1/2 cup cashew milk
1 Tbs agave (Can Substitute Honey)
Blend mixture. Blend until it looks like a smoothie. Top the Cheesecake with the blueberries mixture. Place in the freezer for another 3 hours at least. I topped it off with some whole blueberries.
When ready to eat
Because you used parchment paper, it should come out of the cake pan perfectly.
Let de-thaw for about 30 minutes before cutting into.
When storing- leave in the freezer and not in the refrigerator. I learned this the hard way! OOPS!