BALANCED VEGAN CHEESECAKE

• • 1 CUP ALMOND MEAL
• • 1/2 CUP SHREDDED COCONUT (UNSWEETENED)
• • 6 TABLESPOONS ORGANIC COCONUT OIL
• • 1 TABLESPOON BIJA BALANCE BLEND
• • 3 TABLESPOONS DATE SYRUP

• • 2 CUPS ORGANIC CASHEWS (SOAKED IN BOILING WATER FOR 30 MINUTES THEN DRAINED)
• • 1/4 CUP DATE SYRUP
• • 1 TEASPOON VANILLA EXTRACT
• • 1 CUP COCONUT CREAM
• • 1/2 TABLESPOON BIJA BALANCE BLEND

• • 1-2 CUPS FRESH BERRIES

1. 1. COMBINE CRUST INGREDIENTS UNTIL THOROUGHLY MIXED THEN PRESS INTO 14” x 4.5” TART MOLD TO FORM 1/2” BORDER. TRANSFER TO FREEZER.
2. 2. IN A FOOD PROCESSOR BLEND “CHEESECAKE” INGREDIENTS UNTIL SMOOTH.
3. 3. REMOVE CRUST FROM FREEZER, POUR “CHEESECAKE” MIXTURE INTO CRUST AND GENTLY TAP TO REMOVE BUBBLES.
4. 4. FREEZE FOR 1 HOUR.
5. 5. WHEN READY TO SERVE, GARNISH WITH FRESH BERRIES.

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