Berrylicious Raw Vegan Dessert
Ingredients
Crust
- 1 cup rolled oats
- 4 Medjool dates, pitted
- 1 tablespoon peanut butter
- 1/4 cup melted coconut oil
Filling
- 1 cup cashews, soaked in warm water for 15 mins
- 1/2 cup coconut milk
- 1/3 cup rice syrup or maple syrup
- 1/4 cup melted coconut oil
- 1 tablespoon berrylicious blend powder
Preparation
Place all the ingredients into a food processor.
Pulse until it becomes a sticky, crumbly texture.
Transfer to a 10x18 form tin lined with parchment paper and press firmly into the bottom of the pan. Set aside.
Make the filling. Drain cashews and place into a blender with the rest of the ingredients except for the berrylicious powder. Pulse until smooth and creamy.
Pour half of the mixture into the cheesecake pan on top of the crust. Place in the freezer for 15 minutes.
Add berrylicious powder to the remaining filling mixture and blend again.
Pour over the cashew layer. Place in the freezer for at least 2.5 hours or until set.
Allow to thaw at room temperature for at least 15 minutes before serving. Slice and enjoy.
