Vegan Raw Blueberry Cheesecake
Ingredients
- lightly grease a 16cm round springform tin with coconut oil and line base (and sides) with baking paper
- for the crust
- 70g almonds
- 50g dates
- 1/2 tsp vanilla extract
- 1/2 tsp coconut oil
- for the filling
- 200g raw cashews (soaked at least for 8 hours)
- 200g coconut cream
- 45g coconut oil
- 40 sweetener (i used agave nectar)
- pinch of salt
- 1/4 tsp vanilla extract
Preparation
Blend at high speed until smooth (10-20 minutes)
Pour the mixture on top of the crust, add some blueberrys (about 80g) and place it in the freezer for 30-40 minutes
Meanwhile place 200g fresh or frozen raspberries to the other half of the cream and blend until smooth
Pour it on the top of the cheesecake layer and return to the freezer for 45 minutes
