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Raw Blueberry Cheesecake
Raw cakes are always so satisfying to make and eat, and cashews make the best cream cheese alternative. Introducing my Raw Blueberry Cheesecake, which is refined sugar free, vegan, gluten free and extra creamy! It's a very simple recipe and can be easily altered by using different fruits and nuts, and will have you wishing your housemate would move out so you can have it all to yourself.
Ingredients
- 1 1/2 cups raw nuts
- 1/2 cup dried berries, such as blueberries or cranberries
- 1/4 cup water
- 1 tbs chia seeds
- 3 cups raw cashews, soaked in water for at least 2 hours
- 2/3 cup coconut oil
- 1 tbs desiccated coconut
- 1 tsp ground vanilla beans
- 3/4 cup liquid sweetener, such as rice malt syrup, maple syrup or agave
- 2 cups blueberries
- 1/4 cup water
- Toppings, such as shredded coconut, frozen berries or chia seeds
Instructions
- Line a round cake tin with removable base with baking paper
- Combine nuts. berries, water and chia seeds in a food processor and blitz until mixture starts to stick together
- Press down mixture in prepared tin and place in the freezer
- In a clean food processor, blitz cashews, coconut oil, coconut, vanilla beans and sweetener until smooth
- Fold 1 cup of blueberries into the cashew mixture, pour over prepared base and place back in the freezer
- While cake is setting, cook down with water over a low heat for 10 minutes
- Remove from heat and blitz until smooth
- Pour blueberry sauce over cashew mixture and place in the freezer for 1 hour to finish setting
- Top with your favourite garnishes prior to serving
- Store in the freezer or fridge, depending on how you like it!
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