Makes 12 squares
1/2 cup raw almonds
3/4 cup gf rolled oats
1 cup medjool or deglet dates
1/4 teaspoon cardamom
1 teaspoon cinnamon
1/2 cup fresh blueberries
Quick Berry Compote Layer-
3/4 cup fresh blueberries
2 tablespoons maple syrup
2 teaspoons corn starch
1/3 cup maple syrup
1 tablespoon orange zest
1/2 cup full fat coconut milk
1/4 teaspoon himalayan salt
3 tablespoons coconut oil, melted and cooled
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 1/2 cups raw cashews, soaked overnight and drained
Optional Blue/Lavender Swirl-
1/4 cup cheesecake batter
1 1/2 teaspoons butterfly pea flower powder
Line a small baking dish with parchment paper and set aside.
In a food processor, pulse all crust ingredients until well incorporated. The mixture should be thick and stick together when pressed. Grab your prepared baking dish and evenly press/spread the crust across the parchment paper. Pop your crust into the freezer for 20 minutes.
Meanwhile, get started on the berry compote layer. Add all ingredients to a small high-powered blender, and blend till smooth and slightly thick...the consistency should resemble a loose jam. Set aside.
For the cheesecake batter, add all ingredients to a large high-powered blender and blend till smooth and creamy. If you want your cheesecake squares to have swirls, set aside most of your cheesecake batter in another container, leaving 1/4 cup in the blender. Add your butterfly pea flower powder to the remaining batter and blend till smooth. Place your blue/lavender batter in a separate bowl.
Remove the prepared crust from the freezer and evenly spread your berry compote across the surface of the crust (you may reserve some ( 2-3 teaspoons)of the compote to swirl into your cheesecake later). Pour your cheesecake batter over the crust, ensuring that it spreads evenly. If you choose to add swirls to your cheesecake: add small dollops of the reserved blue batter as well as the remaining berry compote and swirl with a toothpick or chopstick.
Place your cheesecake in the freezer for at least 6 hours or overnight. When ready to eat, allow to thaw at room temperature for 20 minutes.
* for best results, cover and store in the freezer for up to a week.