Instructions
Step 1
Place both cans of coconut milk in the fridge the night before making the cheesecake.
Step 2
To make crust, add dates, almonds and pecans to a food processor; pulse until ingredients clump together in a crust-like consistency. Transfer to an 8×8-inch loaf pan, and press until uniform and flat. Place in freezer.
Step 3
To make vanilla layer, add ½ cup of soaked cashews to food processor. Pulse until a smooth paste is formed. Add ½ cup coconut milk (from can placed in the fridge; scoop the cream from the top, and use the liquid), 2 tablespoons maple syrup, ½ teaspoon vanilla and ½ cup desiccated coconut. Process another 15-20 seconds.
Step 4
Pull loaf pan from freezer, and layer vanilla cheesecake on top of crust. Return pan to freezer; allow 2 hours for vanilla layer to set.
Step 5
To make blueberry layer, add ½ cup soaked cashews to food processor. Pulse until a smooth paste is formed. Add ½ cup coconut milk (from can placed in the fridge; scoop the cream from the top, and use the liquid), 2 tablespoons maple syrup, ½ teaspoon vanilla, ½ cup of desiccated coconut and ½ cup frozen blueberries. Pulse again another 15-20 seconds.
Step 6
Pull pan out of freezer, and layer blueberry cheesecake on top of frozen vanilla layer. Garnish top with additional blueberries and coconut shreds, if desired. Allow to freeze 2 hours.
Step 7
Remove from freezer, and allow to thaw 20–30 minutes. Slice into bars.
