Tuesday, May 13, 2014

Raw Vegan Cheesecake Recipe

I made this recipe adding blueberries. But you can make it without, or add any type of fruit like strawberries, cherries, etc.

2 cups pecans
8-12 pitted medjool dates
¼ cup dried coconut
Blueberry Cheesecake Filling:
3 cups cashews (soaked 2 hours)
¾ cup lemon juice
¾ cup honey
¾ cup coconut oil
1 cup blueberries
1 tsp. vanilla
½ tsp. sea salt (optional)
Sprinkle coconut onto bottom of spring-form pan.
Process nuts in food processor, adding dates through the top, until mixed.
Press crust into the pan evenly.
Blueberry Cheesecake Filling:
Add cashews, lemon juice, coconut oil, honey, blueberries, vanilla and salt into vita-mix container. Blend and add small amounts of water if needed.
Pour mixture into pan and shake it to make it even.
Put in freezer at least two hours.
When ready to eat, remove from freezer at least 2 hours before meal. Open spring form pan and slide cake off of bottom. This is best done immediately after taking out of freezer. Place cake on a serving dish, and allow it to thaw enough to cut.

Eat and enjoy!

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