Healthy No-bake berry cheesecake

Healthy No-bake berry cheesecake... true story!

Crust:
1 Cup - Roasted Almonds and Walnuts
3/4 Cup - Pitted Dried Dates
1 Tsp Madagascar Vanilla Bean Paste
1 pinch salt
1 pinch cayenne pepper

Filling:
2 Cups Blueberries
1 Cup Strawberries
2 Tbsp Lemon Juice
1/2 Cup Vanilla 0% Fat Greek Yogurt
1 1/2 Cups Roasted Cashews
1 Tbsp Madagascar Vanilla Bean Paste
1 Pinch of salt
1 pinch of cayenne pepper
5 Tbsp Avocado... if you want a hint of chocolate, use cacao butter instead of avocado

Garnish:
1 Cup Blueberries
1/4 cup Stevia or Truvia (both natural sugar substitutes)
1 Tbsp lemon juice

Crust:
Preheat oven to 400 degrees and toss almonds/walnuts together with a pinch of sea salt and cayenne pepper... roast for about 5-7 minutes, or until golden brown. You may have to rotate the pan to prevent the nuts from burning in the oven. I used my brilliant Vitamix in order to crumble the roasted Almonds/Walnuts and Dried Dates... I then transferred the crumble into a bowl and added the vanilla bean paste. If the mixture is still too crumbly after the vanilla bean paste has been added, you may add a touch of water in order to bind the ingredients together (to make more of a paste). Press the crust into mini-sillicon muffin-shaped pans and set to the side.

Filling:
Preheat oven to 400 degrees and sprinkle cashews with salt and cayenne pepper... roast for about 5-7 minutes, or until golden brown. You may have to rotate the pan to prevent the nuts from burning in the oven. Using either a Vitamix or blender, combine all ingredients, except the avocado or cacao butter, and blend until smooth. Add the avocado or cacao butter and blend again until smooth. Pour the mixture over the crusts and chill in the fridge until firm (usually overnight will do the trick!) If you are on a time-crunch, I would recommend placing in the freezer; however, do not full freeze, as the filling will become slightly icy if frozen. Simply place in freezer until chilled.

Garnish:
Combine blueberries, Stevia/Truvia and lemon juice in a bowl and allow to sit overnight, or roughly 8 hours, in order for the acid in the lemon juice and sugar to create a natural sauce. Spoon sauce over cheesecakes when serving and dollop with vanilla greek yogurt and edible flowers!

Love y'all dearly! ♥