Vegan Blueberry Cheesecake

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.