Raw Blueberry Cheesecake

The vibrant color makes me want to just put it on the wall as art.  This delicious Raw Blueberry Cheesecake is made with raw cashews, almonds, and dates.  Making it a nutritious treat you wouldn't dare miss out on eating.

Raw Blueberry Cheesecake

The vibrant color makes me want to just put it on the wall as art.  This delicious Raw Blueberry Cheesecake is made with raw cashews, almonds, and dates.  Making it a nutritious treat you wouldn't dare miss out on eating.  Hope you Lovelies enjoy it as much as we did.

Ingredients

For the crust
1 1/2 cup Unsalted almonds
Pinch coarse sea salt
2 cups pitted medjool dates

For the filling
2 cups cashews
1/4 teaspoon coarse sea salt
2/3 cups melted organic unrefined coconut oil
2 teaspoons vanilla extract
3 tablespoons freshly squeezed lemon juice
1/2 cup pure maple syrup
1-2 cup blueberries

directions

 

  1. Soak the cashews in water overnight, or until soft or most of the water gone.. Drain the water and set aside.
  2. Place the almonds and sea salt in a high speed blender (with grind setting otherwise use a food processor) and 'grind' roughly. Add the dates and process until the mixture is uniform and sticks together. Press mixture evenly onto the bottom of a 9” glass pie pan or springform pan.
  3. Use a high speed blender to blend cashews, sea salt, coconut oil, vanilla extract, lemon juice, & maple syrup thoroughly, until silky smooth.
  4. Add blueberries into the mixture, and blend.

  5. Spread the blueberry mixture over the "pie crust". Place the cheesecake into the freezer and let it sit for two hours or longer before slicing and serving.

 

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