Raw Blueberries and Raspberries Cheesecake
Ingredients
Crust
- 1/2 cup macadamia nuts
- 1/2 cup walnuts
- 1/4 cup dried coconut flakes
- a pinch of salt
- 2 medjool dates
- 1 tablespoon chocolate nibs
- 1 teaspoon maple syrup
Filling
- 1 cup cashews
- 1/2 cup lemon juice
- 1 big tablespoon agave syrup
- 1 teaspoon maple syrup
- 1/2 cup water
- a pinch of cinnamon (optional)
- 1/2 cup raspberries
Topping
- 1 cup blueberries
Preparation
Throw all the crust ingredients in a food processor until you get a crumble consistency, press the mixture down in a mini cheesecake pan, and put it in the fridge.
Put all the filling ingredients except the raspberries in a food processor until you get a creamy consistency, pour half of the cream on the crust, add some raspberries, and cover with the remaining cream.
Place the blueberries on top and refrigerate for at least 4-5 hours. Enjoy it!
