Cheese Cake Crust
2 Cups Walnuts 1 Cup Pre-Soaked Dates 1/2 Cup Unsweetened Shredded Coconut Zest of 1/2 a Lemon Juice of 1/2 a Lemon 1-2 TB of Pure Grade B Maple Syrup 1-2 TB of ground flax and chia (healthy fats) Cheesecake Ingredients 2 1/3 Cups Pre-Soaked Cashews 1/4 Cup Coconut Oil 1/4 Cup Agave Nectar, Maple Syrup or Honey Optional Flavor Add-ins 2TB Natural Peanut Butter, or 1/4 cup blueberries, or an organic Caramel Sauce or some of the chocolate sauce! Just swirl around for flavor and texture! Berry Topping Blend a mixture of Berries in blender and add some honey if needed or stevia if the fruit is not sweet enough. Chocolate Topping 5 tablespoons coconut oil 5 tablespoons cacao powder 4 tablespoons certified organic agave syrup, maple or honey or sweetner of your choice. Directions Pre-soak walnuts and dates separately overnight. Place all crust ingredients into your Food Processor Blender processor and pulse until dough-like. Add dough into your baking dish and press down evenly. Place cheesecake filling ingredients into your Vitamix Blender and blend until completely smooth (stopping to scrape down the sides). Layer on top of your crust. Place berry topping ingredients into your Vitamix Blender or food processor and pulse until mixed. Layer on top of your cheesecake layer. Place in the freezer covered with saran wrap for 4 hours-overnight. Remove from freezer, cut into squares and top with fresh blueberries if desired. Notes: You can use a torte pan with removable sides. I like to cover the bottom with parchment paper for easy removal and display. I also use XYMOGEN'S Brain Sustain in the chocolate sauce for added healthy ingredients. I will also add-in evidenced based mushrooms powder such as Reishi to the crust to pump-up the nutrition and immune system protection. Melt white cacao butter gently over very low heat. Turn off heat and quickly stir in Brain Sustain and recipe from above. It will thicken to a hardened sauce as it cools! |
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