Creamy Blueberry & Vanilla Cheesecake (Raw Vegan)

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𝗥𝗘𝗖𝗜𝗣𝗘

𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦 - 𝗕𝗔𝗦𝗘

• 10 - 12 pitted medjool dates

• 1/2 cup coconut shreds

• 1/2 cup quick oats

𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦 - 𝗕𝗟𝗨𝗘𝗕𝗘𝗥𝗥𝗬 & 𝗩𝗔𝗡𝗜𝗟𝗟𝗔 𝗟𝗔𝗬𝗘𝗥

• 2 cups raw cashews (pre-soaked in filtered water for 2 - 4 hours/drained)

• 1 tsp vanilla bean paste

• 1 cup unsweetened coconut milk

• 1/2 cup coconut cream (full fat)

• 3/4 - 1 cup coconut nectar (or 1/2 cup pure maple syrup however maple isn’t raw)

• 1 tbsp coconut oil

• 1 cup fresh or frozen blueberries

• 1 tbsp maqui berry or açai berry powder (optional, adds a deeper purple color)

𝗜𝗡𝗦𝗧𝗥𝗨𝗖𝗧𝗜𝗢𝗡𝗦 -𝗕𝗔𝗦𝗘

1. Blitz all base ingredients in high powered blender or food processor until sticky.

2. Press into small round cake molding tins that have a removable bottom.

𝗜𝗡𝗦𝗧𝗥𝗨𝗖𝗧𝗜𝗢𝗡𝗦

𝗕𝗟𝗨𝗘𝗕𝗘𝗥𝗥𝗬 & 𝗩𝗔𝗡𝗜𝗟𝗟𝗔 𝗟𝗔𝗬𝗘𝗥

1. Place all ingredients except blueberries & maqui berry powder in blender and pulse on high for a few minutes. Stopping a few times to scrape down sides. You want to try and achieve a very smooth & creamy texture. (Add more coconut milk if blades are not turning smoothly).

2. Half the mixture by adding one half into a small bowl, leaving the remaining in the blender.

3. Add blueberries and optional maqui/açai berry powder. Pulse until blended in well.

4. Pour the first batch from bowl over the base. You can follow with the blueberry mix; however, if you want more uniform lines, it’s best to freeze the first layer for 2-3 hours first then add the next layer.

5. Freeze overnight, slice and serve. Makes 2-3 small cakes. Enjoy!

📸Photo & Recipe by rawspirations {IG}