My best friend and my husband are both obsessed with fruit. I learned this while on a 2 hour car ride where they both decided it would be a good time to discuss every fruit and why they did and did not like each one… it was… fun?
Now don’t get me wrong, I love fruit too. But there is only one that truly has my heart: blueberries. I am obsessed. Ever eat the whole pint on the way home from the store? No? Just me? Ok, don’t judge me!
On a separate note, I have been really enjoying vegan cheesecake for many reasons. I love the taste, the creaminess, the fact it is healthy(ish), and how easy they are to make. Personally, I almost like vegan cheesecake more than regular cheesecake because it’s a lot lighter and I don’t feel quite as bad after eating it.
This recipe came to me by accident, as the best recipes often do (best, most, what’s the difference…). Well, in my first attempt, I accidentally put too much lemon juice in the recipe. I wasn’t paying attention and doubled the amount! When I went to taste the filling I became so discouraged. I really was not in the mood for lemon anything (these were meant to be apple cheesecakes, that recipe will come soon!). But, I started looking at Pinterest for inspiration, what would taste good with lemon? And then it hit me. BLUEBERRIES. Low and behold, I was happy again. Could not wait to eat these delicious squares of hope.
Stories and recipes like this are what I love about cooking. Sometimes your plan does not always work out, but ends up being even better. I love being forced into situations where I have to get creative and think outside the box. Each recipe I create has the potential to become something completely different and equally delicious. And that’s what makes cooking and creating so exciting for me and I hope for you too!
- 1 cup packed (200 g) pitted dates*
- ½ cup walnuts
- ½ cup pecans
- 1½ cups (180 g) raw cashews, soaked in boiling water for 15 minutes or overnight
- 3 Lemons Juiced or (5 tbsp of lemon juice from bottle)
- ¼ cup (80 g) coconut oil, melted
- ¼ cup of almond milk
- ¼ cup of cocoa butter, melted
- ½ cup maple syrup (or honey if not vegan)
- 2 cups of blueberries
- ⅓ cup of coconut sugar
- ⅓ cup of water
- ½ teaspoon of vanilla
- ½ tbsp of cornstarch
- Mix all of the crust ingredients in a food processor until “doughy”.
- Place tin foil on an 11 x 8 inch baking pan. Put crust on top, cover in parchment paper to push down until flat and even. Place in freezer.
- While the crust is in the freezer, add filling mix to a clean food processor and blend until smooth. This may take 5-10 minutes. If you notice the ingredients are not coming together add a little more almond milk. Scrape down the sides if needed.
- Remove the crust from the freezer and add the filling on top. Spread evenly and place back in freezer.
- I suggest making the compote as close to before you are about to serve as possible. Heat a medium saucepan, add blueberries and sugar.
- Freeze the cheesecakes for at least 2 hours or until solid. Remove from the freezer 15 minutes before serving.