Raw Vegan Berry Cheesecake Delight
Ingredients
Crust
- 1/2 cup (100 g) dehydrated plums
- 3 tbsp coconut flakes
- 1/2 cup (100 g) walnuts
Filling
- 1 3/4 cups (400 g) cashews
- 4 tbsp agave syrup
- juice of 4-5 lemons
- 1 1/4 cups (300 g) blueberries
- 1 1/4 cups (300 g) raspberries
Preparation
Blend all the crust ingredients and press the mixture onto the bottom of a 9-inch pan.
Blend the cashews, lemon juice, and agave syrup until you get a smooth cream.
Divide the cream into 3 parts.
Pour the first part onto the crust.
Take the second part, add half of the raspberries, blend until the cream turns pink, and pour onto the first layer.
Take the third part, add half of the blueberries, blend until it turns purple, and pour onto the second layer.
Top the cheesecake with the remaining berries.
Let it sit in the fridge overnight.
Before serving, let it stay at room temperature for at least 30 minutes.
Enjoy!
