Raw vegan blueberry cheesecake

• Vegetarian
• Gluten free

• Produce

  • 1 cup Blueberries + more
  • 8 Dates ((60 g, small
  • 1/3 cup Peanuts, whole

• Baking & Spices

  • 3 tbsp Liquid sweetener

• Nuts & Seeds

  • 2/3 cup Cashews

• Dairy

  • 1/3 cup Coconut yogurt
  • 1/4 cup Plant milk

Found on elavegan.com

Description

Directions

• Soak cashews overnight or for at least 3 hours. Its alo possible to boil the cashews on low heat for about 15 minutes until they are soft
• Blend the ingredients for the crust in your food processor (pulse about 10-20 seconds) and spread the crust in a 4 inch springform. Put in the freezer
• Now blend all cream ingredients (except the blueberries and the maqui berry powder) in your high speed blender
• Set aside about 2/3 of the cream and blend the remaining 1/3 of the cream with the blueberries. You can also add 1 tsp of maqui berry powder and 1 tsp of lime juice for a vibrant purple color
• Spread 1/2 of the light cream on the crust and put it in the freezer for about half an hour
• Spread the purple cream on top and freeze again for half an hour
• Finally add the remaining light cream on top and decorate with some blueberries
• Freeze again for at least 3 hours (better overnight)
• Let the cake thaw before you enjoy it

Nutrition