Raw Vegan Blueberry Cheesecake

 

I just made myself feel happier with this delicious treat. I hope you guys can enjoy it as much as I’m enjoying it right now.

Crust

• 1/2 cup almonds

• 8 Medjool dates pitted

• 1/2 cup pecans

• 2 tablespoon raw shredded coconut

Filling

• 1 cup cashews

• 1 cups blueberries

• Half lemon juice

• ⅛ tsp vanilla

• 2 tbsp coconut oil

• 1 can Coconut cream

• 2 tablespoons agave

• Lemon zest

 

Directions

 

1. Soak the cashews in hot water for an hour.

2. Put the almonds and walnuts in the food processor or blender and pulse until they are coarsely ground.

3. Add coconut and dates, and pulse until the crust mixture is sticky and starts to form a ball.

4. Press the crust mixture into a bottom of a cake tin and place it in the freezer to wait for the filling to be prepared.

5. Drain and rinse the cashews and put them in high speed blender with the rest of the ingredients. Pulse until the filling mixture is smooth and silky.

6. Pour the filling over the crust, cover the tin with cling film and place it back in the freezer for at least 4 hours or in the fridge overnight.

Serve and enjoy!

Advertisements

Posted by

I'm a model from The Dominican Republic. As a part of my job I constantly travel, and meet new people, which is amazing. I love to keep it up with a healthy lifestyle and some other things, and I've created this blog to share my day by day experience with you.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s