Raw Vegan Cheesecake with Optional Blueberries
Ingredients
Crust
- 1 cup soaked pitted dates
- 1 cup almonds
- 1/4 cup coconut shreds
Filling
- 2 cups soaked cashews
- 1 cup agave (or another sweetener)
- 1 can coconut milk (refrigerate overnight, and only use the thick solid part that forms at the top)
- 1 lemon
- 1 tsp vanilla
- 1/2 tsp salt
- 1 cup blueberries (optional)
Preparation
Blend all crust ingredients in a high speed blender.
Line the bottom of the cake mold with the crust mixture.
Blend all filling ingredients in a high speed blender.
Pour the filling over the crust.
Place in the freezer for at least five hours.
