Blueberry Raw Cheesecake

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 1 cup Blueberries, fresh or frozen
  • 1 cup Dates, dry pitted

• Canned Goods

  • 1/2 cup Coconut milk

• Condiments

  • 2 tbsp Honey, organic raw
  • 1 Lemon, juice only

• Nuts & Seeds

  • 1/2 cup Almonds, raw
  • 2 cups Cashews, raw

Found on theawesomegreen.com

Description

Ingredients

• 2 cups raw cashews, soaked overnight
• 1 lemon, juice only
• ½ cup coconut milk (use homemade for the raw version or full fat for the vegan one)
• 2 tbsp organic raw honey (or raw agave nectar for the strict vegans)
• 1 cup blueberries, fresh or frozen
• 1 cup dry pitted dates, soaked overnight
• ½ cup raw almonds

Directions

• Line a round 6 pan with parchment paper and set aside.
• Make the crust first - place the dry pitted dates and almonds in the food processor and pulse to obtain a sticky mixture.
• Spread the mixture into the pan and press it to evenly arrange.
• Drain the cashews and place them in the food processor along with the lemon juice, coconut milk and raw honey.
• Process to obtain a smooth cream.
• Pour the cashew mixture in the pan on top of the crust, and spread evenly.
• Place the blueberries (optional - add a teaspoon of honey or agave nectar) in the food processor and pulse to obtain a puree.
• Top the cheesecake with the puree, cover and freeze for at least 3 hours.
• For serving, let it stay at the room temperature for 15 mins until it can be cut easily.