Here's a slight variation of the Bliss-full Blueberry Cheesecake
I shared with you a couple of weeks ago. The cacao powder adds to it another level of yummyness.
Blueberry Chocolate Cheesecake
Makes one 7 " cake or 4 small 4" cakes
1/2 cup brazil nuts
1/4 cup almonds
1/4 cup shredded coconut
1 tablespoon cacao or carob powder
1 teaspoon vanilla extract
Pinch of salt
2 medjhool dates
1 teaspoon agave nectar
Process first 7 ingredients in a food processor until fine. Add agave and process some more until the mixture just starts to stick together. Press into the bottom of the springform pan(s).
2 cups blueberries (thawed)
2 cups cashew flour
2 tbs cacao powder
1/4 cup honey or agave nectar (or more, to taste)
2 tbs coconut oil
1 tbs lecithin powder
1 tablespoon lemon juice
1/8 teaspoon salt
Blend all ingredients in a high speed blender until completely smooth. Pour the filling over the crust and chill or freeze until ready to serve.
If using frozen blueberries, make sure they are well thawed and at room temperature to avoid the honey turning rock hard during blending.