DOLCE CHEESECAKE

Dolce Cheesecake

Crust

• 3 cups Almonds
• ¼ tsp Salt
• 6 Medjool Dates, pitted and soaked in water for an hour to soften

Filling

• 1 Imagine Wheel
• ½ cup Maple Syrup or Agave
• 1 can Coconut Milk
• 1 tsp Vanilla Extract
• 1 cup Whole blueberries folded in

Garnish

• Garnish with pollinator wildflowers and fresh organic blueberries

Directions

1. In the bowl of a food processor, place the almonds and pulse until mealy. 
2. Drain the water from the dates.
3. With the motor running, add the dates to the bowl of the food processor one at a time and blend until the dough balls up on the side of the bowl.
4. Press the dough into the bottom of a prepared springform pan in an even layer. Sprinkle with salt.
5. Add all filling ingredients to a high powered blender and blend until smooth. Fold in the blueberries gently and add on top of the crust.
6. Place cheesecake in the freezer for at least 8 hours or overnight. 
7. Let stand for 10 minutes before serving. Garnish with fresh blueberries and flowers.