Indulge in a guilt-free dessert with this raw vegan blueberry cheesecake. Creamy cashews and coconut cream create a rich filling, while fresh blueberries add a burst of flavor. The almond-date crust provides the perfect crunchy base for this delicious treat.
Ingredients:
- 1 cup raw cashews, soaked overnight
- 1 cup fresh blueberries
- 1/2 cup coconut cream
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1 cup raw almonds
- 1 cup dates, pitted
- Pinch of salt
Instructions:
Mix almonds, dates, and a little salt in a food processor until a sticky crust forms
Put the crust mix in the bottom of a cake pan that has been lined with parchment paper
Soak cashews, add blueberries, coconut cream, maple syrup, coconut oil, and vanilla extract
Blend until smooth
Put the blueberry mix on top of the cake pans crust
A spatula can be used to make the top smooth
Freeze the cheesecake for four to six hours, or until its firm
Take it out of the freezer when its firm and let it sit at room temperature for a few minutes before cutting it
Before serving, top with fresh blueberries
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