½ cup Alison’s Pantry Shredded Coconut
½ cup Alison’s Pantry Natural Almonds
¼ cup Alison’s Pantry Sunflower Seeds
½ cup Alison’s Pantry Gourmet Dates, chopped
1 tbsp coconut oil
2½ cups Alison’s Pantry Natural Cashews (soaked in cold water overnight)
½ cup lemon juice
1/3 cup maple syrup or honey
½ cup coconut oil, gently melted
1 tsp vanilla extract
Blueberry Chia Jam:
1 cup fresh blueberries
2 tbsp Alison’s Pantry Chia seeds
1 tbsp pure maple syrup or honey
Fresh seasonal fruits, such as berries, cherries, grapes
½ cup Alison’s Pantry Blueberries
- Place base ingredients into a food processor and blitz until mixture is well combined and sticky to the touch, adding 1 tbsp cold water if mixture is too dry. Divide mixture and press into the bases of 6 small jam jars or glasses.
- Drain cashews well and place in a high-speed blender or food processor with remaining filling ingredients. Blend for 3-5 minutes or until very smooth, scraping down the sides of the blender occasionally.
- Spoon filling evenly over the bases and smooth the surface of each. Chill well. The cheesecakes can be made a day in advance of eating.
- To make jam; puree all ingredients in a blender. If the mixture is quite thick then add 1-2 tablespoons of cold water at a time to loosen (allowing for the mixture to thicken further as the chia seeds swell). Store in the fridge.
To serve, top cheesecakes with a big dollop of Blueberry Chia Jam and decorate with fresh fruits and blueberries.
This recipe was created by Julie Le Clerc for Alison’s Pantry.