Wild Blueberry Maca Cheesecake

Wild Blueberry Maca Bliss Cheesecake with Crumble topping

Chef Ami Beach from G-Zen Restaurant in Branford CT

Ingredients:

For the crust:

2 cups raw Brasil nuts

1/2 cup dates

1/4 cup shredded coconut

1/4 tsp sea salt

For the cake filling:

3 cups cashews, soaked overnight

3 cups wild blueberries or in season blueberries

15 dates, soaked for 1 hour

juice of 1 lemon

seeds of 1 vanilla bean (or 1 tsp vanilla extract)

2 tsp dried lavender ( optional)

1 Tablespoon Maca Root

1/4 tsp sea salt

1/4 cup maple syrup or Raw Local Honey

1 tbsp coconut butter, melted

1 tbsp lecithin granules

For the crumb topping:

1/2 cup walnuts

1/4 cup dates

1/4 cup shredded coconut

1/4 cup raw oat groats (optional)

1/2 tsp vanilla extract

1/2 teaspoon cinnamon

Dash of cardamon ( optional)

pinch of sea salt

Procedure:

For the crust:

1) Process the Brasil nuts in a food processor until they become a course meal, slowly add the rest of the ingredients and mix well.

2) Press the crust into the bottom of an 8-inch springform pan and place in the freezer to firm up.

For the filling:

1. Rinse cashews and dates and blend them in a food processor until well mixed. Add the rest of ingredients, aside from coconut butter and lecithin granules and blend until a smooth and creamy texture.
2. Add the coconut butter and lecithin granules and blend to combine. Pour onto prepared crust and place in the freezer.

For the crumble topping:

1) Pulse the walnuts and dates briefly in a food processor and add the rest of the ingredients and pulse lightly to combine.

2) Crumble the topping evenly onto the cheesecake filling, pressing gently. Keep the cheesecake in the freezer until ready to serve.

Prepare for instant Bliss on your tastebuds.

Recipe by Ami Beach

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