Product : Just About Foods Almond Flour & Coconut Syrup
Servings per recipe : 9
Nutritional information per serving :
| Calories (kcal) | 499.6 |
| Protein (g) | 6.6 |
| Fat (g) | 40.3 |
| Carbs (g) | 30.8 |
Ingredients.
For the pie crust.
- 1 cup – Just About Foods Almond Flour
- 1 tbsp – Just About Foods Coconut Syrup
- ½ cup – shredded coconut
- 14 pieces – medjool dates (without pit)
- pinch of sea salt
For the filling.
- 1 ½ cup – raw cashews (soaked in water at least 4 hours before and strained)
- ¼ cup – Just About Foods Coconut Syrup
- ¾ cup – coconut cream
- 2 tbsp – coconut oil
- 1 tsp – fresh lemon juice
- 1 tsp – vanilla
For the blueberry compote
- 1 cup – blueberries (fresh or frozen)
- 1 tbsp – Just About Foods Coconut Syrup
- 1 tsp – lemon juice
Instructions.
- Line an 8×8 inch square pan with parchment paper. Reserve.
- Process the crust ingredients until a sticky paste comes together. Place the mixture onto the prepared dish and press evenly to the bottom. Freeze while preparing the filling.
- Blend the filling ingredients until soft, creamy and no lumps; then pour the filling over the crust and spread evenly with.a spoon or spatula. Reserve on the counter while making the blueberry compote.
- To make the compote add all three ingredients to a small saucepan and cook on medium heat, stirring occasionally, until it starts to thicken. Then add spoonfuls of the sauce on top of the cheesecake layer.
- Use a knife or chopstick to swirl the blueberry sauce and place in the freezer overnight or at least 5 hours.
- Cut in equal portions, serve immediately and enjoy!
