Description
A delicious and healthy raw vegan blueberry cheesecake that is easy to make.
Ingredients
Scale
- 2 cups raw cashews, soaked
- 1 cup blueberries, fresh or frozen
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1 cup almond flour
- 1/4 cup dates, pitted
- 1/4 teaspoon salt
Instructions
- Soak the cashews in water for at least 4 hours.
- In a blender, combine soaked cashews, blueberries, maple syrup, coconut oil, and vanilla extract. Blend until smooth.
- In a separate bowl, mix almond flour, dates, and salt until combined.
- Press the almond flour mixture into the bottom of a springform pan to form the crust.
- Pour the blueberry filling over the crust and smooth the top.
- Freeze for at least 4 hours until set.
- Remove from the freezer and let it thaw for 10 minutes before serving.
Notes
- Store leftovers in the freezer.
- Top with extra blueberries if desired.
- Adjust sweetness to your taste with more maple syrup.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 10g
- Sodium: 5mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
Keywords: raw vegan blueberry cheesecake recipe