Description
A delicious raw vegan blueberry cheesecake made with natural ingredients.
Ingredients
Scale
- 2 cups raw cashews
- 1 cup dates
- 1/2 cup coconut oil
- 1 cup blueberries
- 1/2 cup maple syrup
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Soak the cashews in water for 4 hours.
- Drain and rinse the cashews.
- Blend cashews, coconut oil, maple syrup, lemon juice, vanilla extract, and salt until smooth.
- Pour half of the mixture into a springform pan.
- Add blueberries to the remaining mixture and blend until combined.
- Pour the blueberry mixture on top of the first layer.
- Freeze for at least 4 hours until set.
- Remove from the pan and serve chilled.
Notes
- Store leftovers in the freezer.
- Thaw before serving.
- You can use other fruits for variations.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 10g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: raw vegan blueberry cheesecake recipe