Blueberry Cheesecake

INGREDIENTS

Crust
1/2 cup pitted dates
1/2 cup almonds 
pinch of salt 

Filling
3/4 cup cashew nuts, soaked in water overnight then drained
2 tbsp lemon juice
Zest from 1 small lemon
3 tbsp coconut oil, melted
1/3 cup coconut milk
1-3 tbsp maple syrup
1/4 cup (25 g) fresh or frozen blueberries

Topping
Freeze dried blueberry powder
Fresh blueberries
Shredded coconut 
Edible flowers 

INSTRUCTIONS
Soak the dates in warm water for 15 minutes then drain. Put almonds in a food processor and pulse until finely chopped. Add the dates and salt and pulse until a paste forms. Press mixture into a 5-inch pan. Put the pan in the freezer while you prepare the filling. Put all ingredients for the filling in a blender and mix until mixture is as smooth as possible. Pour the filling into the crust, cover with plastic wrap and freeze for at least 4 hours. Remove the cake from the pan and leave to thaw in room temperature for about 10-15 minutes before cutting. Top with freeze dried blueberry powder, fresh blueberries, shredded coconut and edible flowers. I usually run my knife under warm water and dry off before cutting, to make a cleaner cut. Let each piece thaw for a few more minutes before serving.

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Blueberry Muffins

Servings: 10-12 muffins

Ingredients

• 2 cups all-purpose flour, spooned into measuring cup and leveled-off
• 2 teaspoons baking powder
• 3/4 teaspoon salt
• 1 stick (1/2 cup) unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1-1/2 teaspoons vanilla extract
• 1/4 teaspoon almond extract
• 1/2 cup milk
• 2-1/4 cups fresh blueberries
• 2 tablespoons raw sugar

For Cooking

• Non-stick cooking spray
• 12 paper muffin liners

Instructions

1. Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners. Spray the pan and the liners with non-stick cooking spray.
2. In a medium bowl, whisk together the flour, baking powder and salt.
3. In the bowl of an electric mixer, beat the butter and granulated sugar for about 2 minutes. Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Beat in the vanilla extract and almond extract. (The batter may look a little grainy -- that's okay).
4. Gradually add the flour mixture, alternating with the milk, beating on low speed to combine. Add the berries to the batter and fold gently with a spatula until evenly distributed. Do not overmix.
5. Scoop the batter into the prepared muffin tin (an ice-cream scoop with a wire scraper works well here); they will be very full. Sprinkle the turbinado sugar evenly on top of the muffins.
6. Bake for about 30 minutes, until lightly golden and a cake tester comes out clean. Let the muffins cool in the pan for about 10 minutes. Run a knife around the edge of each muffin to free it from the pan if necessary (the blueberries can stick), then transfer the muffins to a rack to cool completely.

Enjoy!

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