Sweet Tooth: Blueberry Cardamom Cheesecake

I've been remiss the past two weeks due to my action packed travels, but I'm back with a yummy treat to satisfy your sweet tooth!

First, a reminder that you have 3 days until the Party Parfait Raw Dessert Challenge deadline (midnight). Incredible entries have started rolling in! Curious? Check them out via my sweetly raw facebook page.
The prize is 6 raw vegan brownies from Blue Mountain Organics, AND a copy of my new dessert book which will be out in print by the end of summer!

I made these mini blueberry cardamom cheesecakes for my raw dessert party. I love mini desserts - they allow for sampling many different kinds, and they're easy to pick up and eat.

Blueberry Cardamom Cheesecake

While I really like this cheesecake, I LOVE my blueberry cardamom ice cream even more, and it can be make into a frozen cake by adding a crust.

Crust:

1 cup walnuts

2/3 cup pitted, packed dates

Grind both ingredients together in a food processor.

Add 1 teaspoon of water if the mixture is too crumbly.

Press the crust into pans of choice. I used mini silicone muffin cups. Set aside.

Filling:

3 cups blueberries

1 1/2 cups cashews

1/2 cup pure maple syrup

2 tablespoons lemon juice

2 teaspoons ground cardamom
(start with less and add more, cardamom can be strong!)

1/2 teaspoon pure vanilla extract

Pinch of salt

3-4 tablespoons melted cacao butter

In a blender, combine all but the cacao butter, until completely smooth and creamy. 

Add the butter and blend again to incorporate. 

Pour the mixture over the crust(s)

Chill in the fridge or freezer until firm. Since the freezer means less chilling time, I prefer it. 

Garnish with blueberries, edible flowers, or any other garnish of your choice. 

Now, go do your parfait entry! :) Have a fabulous weekend guys!