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
Crust:
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).
Filling:
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.
Carmella's Note: If using frozen blueberries, make sure they are well thawed and at room temperature to avoid the honey turning rock hard during blending.
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