I rarely make dessert these days, excepting special occasions or holidays, but today I was simply in the mood for something sweet. Sometimes I miss the creamy desserts that are hard to replicate without dairy. Like cheesecake, for example. Well, hold the phone...it can be done! This is a little nod to the blueberry orange sauce I used to make for waffles on Christmas morning. I dare say that this is better.
INGREDIENTS
FILLING
1 1/2 Cups of raw cashews, soaked and drained
2/3 Cup of coconut cream
1/3 Cup of melted coconut oil or ghee
1/3 Cup of honey
Zest and juice of one orange
1 Cup of thawed wild blueberries
1/4 cup of chia seeds
Soak the cashews in water for at least 1 hour, and then drain
Add the cashews and remaining ingredients to a high speed blender, and blend until smooth.
Pour the filling over the crust, wrap in saran wrap and chill for 2-3 hours.
CRUST
1 Cup of Medjool dates, pitted
1 cup of raw almonds
1/2 teaspoon of smoked salt
Soak the dates for about 5 minutes in hot water.
Add the almonds to a high speed blender or food processor and pulse until the nuts are chopped.
Add the drained dates and salt and pulse until a dough is formed.
Use a piece of parchment paper to press the dough into a 10 inch tart pan, or spring form pan.
TOPPINGS
These are completely optional, or you can get creative with your own.
I found freeze dried blueberries and candied orange slices in Trader Joe's, and thought they would add a little pizzaz. The freeze dried blueberries are completely addictive, and add a nice crunchy texture. The kids were a little hesitant to try the candied orange, but what's not to like...sugar and oranges. It would also be great with fresh blueberries or toasted coconut chips.
