Raw Vegan Blueberry Kiwi Cheesecake
Ingredients
- Crust
- 1 bag Emmys Organic lemon ginger cookies
- Filling
- 1/2 cup frozen blueberries
- 1 bag freeze dried blueberries (or you could sub more fresh/frozen)
- 1 tsp vanilla
- 2-3 Tbsp lemon juice
- 1 1/2 cups soaked cashews
- 1/3 cup maple syrup
- 1/3 cup coconut oil, melted
Preparation
For the crust, add Emmys lemon ginger cookies to a food processor. Process until a sticky dough forms. Press into the bottom of parchment-lined pan. The size of your pan will decide the thickness of your bars
To make the filling, combine all ingredients into a food processor and process until completely smooth, scraping down the sides as needed
Pour over the crust evenly
Peel & slice kiwi into thin slices and gently press them evenly over the blueberry filling
Place in the freezer to set (2-4 hours usually does the trick). Remove from the freezer and slice into bars
The texture is the best when they are kept in the fridge, or taken out of the freezer and thawed 15 or so minutes before devouring
