This Smart Sexy dessert is so easy to make and full of goodness. It’s vegan, gluten-free, dairy-free & refined sugar-free and not free of deliciousness!
With just a few ingredients like nuts, berries and a bit of a gentle sweetener such as brown rice syrup or coconut nectar, you’ll transform them into a dessert that everyone will love (and they won’t even know it’s good for them).
If you want to swap out the nuts for different kinds due to sensitivities (I can handle all nuts but almonds, go figure 🙁 ) feel free to experiment and have fun with it!
Raw Blueberry Lime “Cheesecake
Makes 1 8” Pie
1 cup raw walnuts
½ cup raw almonds
9 dates (pitted & soaked in water to soften)
½ tsp vanilla pinch sea salt
1 cup raw cashews (soaked at least 8 hours or overnight)
4 Tbsp lime zest
¼ cup lime juice
¼ cup coconut milk (from the can)
4 Tbsp brown rice syrup or coconut nectar
1 tsp vanilla
¼ tsp sea salt
2 cups blueberries
2 Tbsp brown rice syrup or coconut nectar
2 Tbsp chia seeds
Crust: Place the nuts, dates, vanilla and salt in a food processor and pulse until a fine crumb forms and holds its shape when squeezed into a ball. Press into a pie plate and place in the fridge.
Lime Cheesecake Layer: Rinse cashews (after soaking) & blend lime zest, juice, coconut milk, brown rice syrup or coconut nectar, vanilla & salt. Blend until smooth & creamy. Take some time at this step using a rubber spatula to scrape down the sides of the blender to make sure you end up with an ultra creamy consistency. Pour batter onto chilled crust & smooth. Cover & place in freezer while preparing topping.
Blueberry Topping: Place blueberries in bowl. Stir in brown rice syrup or coconut nectar and break berries apart with a fork (or you can place in a food processor briefly to break apart). Stir in two tablespoons of chia seeds & set aside, allowing to gel for at least 15 minutes. When the cheesecake layer is firm, carefully spread topping. Cover & chill in freezer. Remove from freezer for a few minutes before serving.