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Vegan Blueberry Cheesecake

T

o make the base, put in food processor

- 8 dates

- 1.5 cup almonds

- 1 tsp cinnamon

- 1/2 tsp ginger

- 1/2 tsp vanilla

- 1/4 cup avocado oil

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Blend in food processor until it forms a sticky dough and then press into a pie crust or a square tin for cheesecake bars. Place in freezer.

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Next add to food processor to make filling:

- 1/4 cup maple syrup

- 1.5 cup cashews

- 1 Tbsp avocado oil

- 1/4 cup almond or oat milk

- 1/2 tsp vanilla

- juice of a lemon or lime

- pinch of salt

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Add filling to crust.

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Next heat on stovetop 1 cup of frozen blueberries until there are some juices in the pan. Remove from heat and swirl blueberries and juices into filling.

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Freeze until ready to serve and top with lemon or lime zest.

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