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Recipe: Blueberry Cheesecake

Starlene Stewart
  • minutes
  • Serves 16

INGREDIENTS

4 cups

Cashew Nut Yogurt

1 1/2 cups

crispy pecans

32

dates or 1 cup, divided use, peeled and pitted

1/2 cup

coconut oil

1/4 cup

lemon juice

24 oz

blueberries

1 cup

water

8 tbsp

honey, divided use

coconut cream from one can of Natural Value full coconut milk