Raw Vegan Blueberry Cheesecake with Sauce
Ingredients
Base
- 1 cup almonds
- 3/4 cup oats
- 1/4 cup shredded coconut
- 1 cup dates
- Pinch sea salt
- A bit of water
Vanilla layer
- 1 cup raw cashews, soaked
- 1/2 cup full fat coconut milk (mostly solid part)
- 1/4 cup coconut butter or oil
- 3 Tbsp maple syrup
- 2 Tbsp lemon juice
- Vanilla bean or 1/2 tsp extract
Blueberry layer
- 1 cup raw cashews, soaked
- 1/2 cup full fat coconut milk
- 1 cup blueberries
- 1 Tbsp maple syrup (I used monkfruit)
- 1/4 cup coconut butter or oil
Blueberry sauce
- 1 cup blueberries
- 1 Tbsp chia seeds
- 1 tsp maple syrup
- Splash of water
Preparation
Base
Pulse everything except the water until it’s fine crumbs.
Add a bit of water and pulse until sticky.
Press firmly into a removable pan.
Vanilla layer
Blend all ingredients, then pour on top of the base.
Leave it in the freezer while you make the blueberry layer.
Blueberry layer
Blend all ingredients and pour on top of the vanilla layer.
Leave it in the freezer to set.
Blueberry sauce
Smash the blueberries and mix all the ingredients.
Tips
Use the mostly solid part of the canned coconut milk for the layers.
