Blueberry Lavender & Vanilla Vegan Cheesecake Squares
Ingredients
- 1 cup raw pecans or cashews
- 1 cup raw almonds
- 3/4 cup coconut flakes
- 1/8 tsp sea salt
- 1tsp vanilla
- 1 1/2 tsp melted coconut oil
- 5 dates, soaked 10 mins in water
- 1 tblsp cacao nibsIn food processor
- FILLING
- 4 cups raw cashews (soaked 2 hrs)
- 1/2 cup lemon juice (fresh)
- 7 tblsp maple syrup or agave
- 1 1/2 tbsp vanilla extract
- 1 vanilla bean pod (scraped)
- 1/8 tsp sea salt
- /2 cup melted coconut oil
- Nut milk almond coconut milk (needed for consistency)
- CHOCOLATE GANACHE
- 1/2 cup cacao powder ()
- 7 tblsp maple syrup
- 1/2 cup melted coconut oil
- 1tsp vanilla
- 1 tsp acai powder
- pinch of sea salt
- 3/4 tsp cinnamon
Preparation
Blend dry ingredients until crumbly, add wet ingredients, pulse until dough sticks together when pressed w fingers
Line 9 x 9 or 8 x 8 pan with parchment paper and press filling in
Chill for 1 hr
Blend everything together except coconut oil and nut milk, then slowly add coco oil and blend, and then add nut milk until smooth consistency
Divide batter in half
In one half, add 2 tsp powdered acai @sunfood, 1/2 cup blueberries, 2 drops @doterra lavender essential oil
Pour vanilla layer on top of chilled crust, let chill 2-4 hrs, then pour lavender layer, let chill 2-4 hrs
Whisk all ingredients well
Pour on top of cheesecake, and let harden at least 2-4 hrs, preferably overnight
Slice and store in freezer or eat them all immediately