1 c Raw almonds
1 c Gluten free rolled oats
1 c Medjool dates; pitted,
-chopped
1/4 ts Salt
3 lg Frozen bananas; cut into 1
-to 2" chunks
2 tb Almond milk
1 ts Gluten free vanilla extract
1 c Frozen organic blueberries
2 c Raw cashews; soaked in water
-for at least 30 minutes,
-preferably overnight
1/3 c Coconut oil; in liquid form
1/2 c Raw honey
1/4 c Meyer lemon juice; freshly
-squeezed
1 tb Meyer lemon zest
1 tb Water; up to 2 tb, if needed
1/2 c Raw almonds; up to 3/4 c,
-sliced, for garnish
Crust:
In the bowl of a food processor fitted with the S-blade combine the
almonds, oats, dates, and salt. Process until the ingredients begin to
clump together, about 1 to 1-1/2 minutes. Transfer the mixture to an
8" spring form pan, gently pressing the crust into the pan and around
the edges until the crust layer is level and smooth.
Blueberry "Ice Cream" Layer:
In the bowl of a clean food processor fitted with the S-blade combine
the frozen banana pieces, almond milk, and vanilla extract. Process
until the mixture resembles the consistency of soft serve ice cream;
this will take at least 1-2 minutes. If your food processor seems to
be struggling feel free to add another tb of almond milk. Once the
bananas are to the right consistency add the frozen blueberries and
process again, scraping the sides as necessary, until the berries are
incorporated and the mixture resembles soft serve ice cream. Pour the
ice cream over the crust and smooth the top with a silicone spatula.
Gently tap the pan against the kitchen counter to release any air
bubbles that are trapped in the filling and place in the freezer
until set, about 1-1/2 to 2 hours.
Meyer Lemon Cheesecake & Almond Layers:
In the bowl of a clean food processor fitted with the S-blade or in a
high powered blender combine the soaked cashews, coconut oil, honey,
lemon zest, and juice. Blend until completely smooth, stopping to
scrape the sides as necessary. This step can take anywhere from 1-3
minutes depending on the strength of your machine. Pour the blended
cashew layer over the partially frozen blueberry layer. Smooth the
top with a rubber spatula until even and gently tap the pan against
the kitchen counter to release any air bubbles that are trapped in
the filling. Sprinkle the sliced almonds over the top of the cashew
layer and press in gently with the palm of your hand. Place the pan
back in the freezer for 6-8 hours or overnight until completely set.
To serve:
Place the spring form pan on the counter at room temperature and let
it sit for 10-15 minutes. Gently remove the side wall of the pan from
the cake. Slice and serve. Store any uneaten cake completely wrapped
in the freezer.
