Celine once sang about her heart going on…. And when you love someone, you want to make sure that their heart will go on…beating. So, what better way to celebrate someone you love then my making them a heart-healthy dessert that will not only satisfy their cardiovascular system, but their taste buds as well. This raw, vegan blueberry cheesecake recipe was given to me by a friend, and out of my love for you, I’m sharing it with you here today. Don’t be put off by the “crunchy” sounding title. This is a truly decadent dessert that will make you feel guilty and indulgent even though it’s pretty much just a smoothie in a pie pan.

Crust:

  • ½ cup raw almonds
  • ½ cup, about 5 or 6, pitted medjool dates
  • Pinch of salt

Add all of the ingredients into a food processor, and pulse until all of the ingredients are finely chopped up, and  form a thick past that will hold together. This will be loud at first, and might take a minute or so to reach the desired texture.

Line a pie plate or tin with a layer of plastic wrap. This is an important step so that you will be able to remove the slices of pie later. Add the almond and date mixture into the pie plate, and flatten it out into a thin layer covering the bottom and sides. If the mixture is too sticky, slightly wet your fingers to help you spread out the crust. When the bottom and sides are covered, place the crust into the freezer while you prepare the filling.

Filling:

  • 1 ½ cup soaked and drained cashews
  • 2 lemons, juiced
  • 1 teaspoon vanilla
  • ⅓ cup virgin coconut oil, melted
  • ½ cup agave syrup
  • 1 cup fresh blueberries (or berries of your choice)

Add the everything except the blueberries into your food processor . You don’t even really need to clean it after making the crust. Puree the ingredients until you have a smooth, creamy texture with no lumps. This will take a minute or two.

Remove your crust from the freezer, and pour half of your cashew cream into the crust. Make sure it is evenly distributed, and then return the crust to the freezer.

Add the cup of berries to the remaining cashew cream mixture, and puree until smooth, or pulse it until you have a few small flecks remaining. Remove the crust from the freezer, and pour the berry and cashew cream mixture on top of the previously poured cashew cream. Return the pie to the freezer, and allow to set up for two hours. After two hours, remove the pie from the freezer. You could serve it now, or store it in the fridge until you are ready to serve it. For best texture, serve right out of the fridge.