
Vegan Blueberry "Cheesecake"
Prep time: 25 minutes
Chill time: 8 hours
Total time: 8 hours 25 minutes
Serves: 16
Ingredients
Crust
- 1 cup pitted dates
- 1-1/2 cups Bob’s Red Mill Paleo Baking Flour
- Dash Redmond Sea Salt
- 2 tsp. Nutiva Organic Refined Coconut Oil
- 1/4 cup chopped pecans or macadamia nuts
Filling
- 1/4 cup lemon juice approximately 1 large lemon
- 1-1/2 cups cashews soaked in water for 3 hours
- 6 Tbsp. maple syrup
- 6 Tbsp. Nutiva Organic Refined Coconut Oil
- 1/2 Tbsp. vanilla extract
- Dash Redmond Sea Salt
- Blueberries
Instructions
-
To make crust, use food processor to blend dates, paleo flour, coconut oil and salt. (Note: Mixture should be dry but moist enough to hold together. Add small amount of water if mixture is too dry.) Press crust mixture into 9-inch pie pan, then press in chopped pecans or macadamia nuts for texture.
-
To make filling, combine ingredients in high-speed blender and blend until filling is smooth and light.
-
Pour half of the filling into crust and leave other half in blender.
-
Add blueberries to blender and re-blend. Pour onto cheesecake.
-
Freeze 4 hours or refrigerate 8 hours. Once set, cut into slices and top with fresh blueberries.

SunButter Thai Chicken Pizza
Serves: 4-6
Ingredients:
1 (9 to 10-inch) gluten-free pizza crust
SunButter Thai Sauce:
1 tablespoon buttery coconut oil
2 cloves garlic, minced or finely grated
2 teaspoons finely grated fresh ginger
1/2 cup SunButter, I use organic no sugar or salt added
1/4 cup water
2 tablespoons Bragg gluten-free amino acids (-GMO soy sauce)
1 tablespoon Bragg apple cider vinegar
Dash turmeric
3 tablespoons honey
2 tablespoons Carbone marinara
Juice of 1 lime
1/2 teaspoon red pepper flakes (more of less depending on the heat level you like)
Other:
1 tablespoon olive oil
1 small chicken breast, cut into 1/2-inch cubes
Dash of turmeric
Dash of paprika
3 tablespoons carbone marinara sauce
1/2 teaspoon garlic salt
3/4 cup grated mozzarella cheese, can be vegan or use organic grass-fed.
1/8 red onion sliced thinly
1/2 cup fresh cilantro leaves
Actions:
1. Heat oven to 400°F. Bake the pizza crust for 10 minutes.
2. In a saucepan, combine all the sauce ingredients. Cook over medium heat, stirring until everything is melted together.
3. Heat the oil in a large skillet over medium-high heat. Add the chicken, turmeric, paprika, garlic salt and cook for 5 minutes. Then add half the SunButter sauce and cook for another minute, making sure the sauce fully coats the chicken.
4. Spread a layer of tomato sauce over the pizza. And then the rest of the Thai sauce over the dough. Top with cheese, the chicken, and red onion. Bake for 10-12 minutes or until the cheese has melted and the crust is done. Top with fresh cilantro leaves and serve.
Get recipes directly to your inbox