Vegan Raw Blueberry Cheesecake
Ingredients
- Coconut oil for greasing
- 70g almonds
- 50g dates
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon coconut oil
- 200g raw cashews (soaked for at least 8 hours)
- 200g coconut cream
- 45g coconut oil
- 40g sweetener (e.g., agave nectar)
- Pinch of salt
- 1/4 teaspoon vanilla extract
- 80g blueberries
- 200g raspberries
Preparation
Lightly grease a 16cm round springform tin with coconut oil and line the base and sides with baking paper.
For the crust: Place 70g almonds, 50g dates, 1/2 teaspoon vanilla extract, and 1/2 teaspoon coconut oil in a food processor and mix until the texture of crumbs. Press the mixture into the base of the baking form and place in the freezer while preparing the filling.
For the filling: Blend 200g raw cashews (soaked for at least 8 hours), 200g coconut cream, 45g coconut oil, 40g sweetener (e.g., agave nectar), a pinch of salt, and 1/4 teaspoon vanilla extract at high speed until smooth, about 10-20 minutes.
Pour the mixture onto the crust, add about 80g blueberries, and place in the freezer for 30-40 minutes.
Meanwhile, add 200g fresh or frozen raspberries to the other half of the cream mixture and blend until smooth.
Pour the raspberry mixture on top of the cheesecake layer and return to the freezer for 45 minutes.
