Makes one 9-inch cheesecake
Acai’s inherent richness is ideal for a decadent cheesecake. Loaded with antioxidants, it’s truly celebratory.
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You Will Need
To make the cheesecake, drain the soaked cashews and discard the water. In a food processor or blender, mix together the cashews with the lemon juice, agave nectar, and coconut oil. Blend until completely smooth. Add the acai, lucuma, banana mash, tahini, dates, salt, and 1½ cups of blueberries. Blend again until smooth.
In a 9-inch springform pan, distribute the Cacao-Walnut Crust evenly and press down to form a compact flat layer. Pour the cheesecake filling on top of the crust. Cover, and place in the freezer for about an hour. Remove the chilled cake from the freezer and decorate the top with the remaining blueberries, pressing down slightly to make the berries “stick.” Re-cover and freeze for another 2–3 hours. When
ready to serve, release the cake from the springform pan and defrost for about 3–4 minutes to soften. Store in the freezer when not in use; will keep frozen for a few months.
Set aside 1⁄3 cup of the cacao nibs. Place the remaining nibs, walnuts, dates, and lucuma powder in a food processor and grind until crumbly dough has formed. Check the moisture level by pinching the dough
to make sure it sticks—if not, blend in a little water, a teaspoon at a time, until the sticky texture is achieved. Transfer to a bowl and mix in remaining cacao nibs. Cover until needed.