Blue Pea Cheesecake

Cheesecake

 2 cups cashews

⅓ cup lemon juice

⅔ cup coconut oil 

¼ cup coconut milk 

¼ cup maple syrup or honey 

1.5 tsp blue pea powder (for color, but can be omitted!) 

1 tsp vanilla

Pinch of sea salt 

Soak cashews in water for about 15 minutes to soften. This part is optional but helps the cashews soften so that they blend easily.  Blend all ingredients until smooth. 

Crust

2 cups pecans, walnuts, or almonds 

2 tbsp coconut oil 

2 tbsp maple syrup or honey 

Generous pinch of sea salt 

Pulse nuts in the food processor to create a crumb. Add coconut oil and maple syrup/ or honey and salt, pulse until the crumb becomes sticky, but do not over blend. You want the texture to be loose but hold together when pressed between your fingers. 

Assembly

Line a 9” springform pan with parchment. Sprinkle the crust evenly over the bottom of the pan. Don’t worry if it looks like it’s too much, once you press it down it will fit. Press gently and evenly across the bottom. 

Pour cheesecake filling evenly over the crust. Give it a few taps on the counter in order to get any bubbles out. You want it to spread as smoothly as possible without having to do much. If needed, you can smooth with an offset spatula. 

 Refrigerate for about 2 hours before serving. 

This can be made ahead of time and lasts in the refrigerator covered for up to one week. 

Serves 9-12 slices