RAW BLUEBERRY CHEESECAKE
This recipe is nothing like a regular cheesecake. Instead of using cream cheese and sugar, this cake is made with cashews and flavored with vanilla and lime. It’s like an endless holiday in your mouth!
You don’t bake this cake, just freeze it. Perfectly sweet and slightly tart.
This recipe is again a creation of amazing Chef Lena Ropp, Pureveganfood from WILDER Costa Rica
INGREDIENTS:
Crust
1½ cup walnuts
1½ cup dates
1 tbsp cocoa powder
¼ cup water
Filling
3 cups cashews soaked overnight
2 ripe bananas
2 tsp vanilla
3 tbsp maple syrup
3 tbsp coconut oil melted
2 lemons juiced
½ cup water
½ cup + ½ cup +1/2 cup blueberries
INSTRUCTIONS:
For crust: in a food processor process nuts until you each crumbs consistency. Add other ingredients and process well. Press the mixture into a 9″ springform pan layered with parchment paper.
For filling: blend all ingredients except blueberries. Pour ⅓ of the vanilla filling over the base.
Add ½ cup blueberries and blend the filling again.
Pour blueberry filling over the vanilla filling.
Add ½ cup blueberries, blend the rest of the filling again, and pour it on top of the cake.
Press ½ cup of blueberries into the filling.
Freeze for at least 4 hours. Take out of the freezer 30 min before serving.
Run a smooth, sharp knife under hot water and cut into slices.
Top with berries and seeds of your choice. Enjoy!