Raw Blueberry Lemon Cheesecake
By Vegan Era CREW
The CREW thought that we would take a break from all the delicious main meals that we have been bringing you, and delve back into some beautiful treats.
Mandy has been enjoying a fast in Thailand for the past week, and it has given us a real kick in the pants to get back to eating well.
Hence, the reason to bring to life some amazing RAW treats.
As we all know being RAW doesn’t necessarily mean healthy. We can overindulge and eat way too many fatty foods like nuts (which raw recipes are famous for).
But, we try to have a little fun with ingredients that are the most healthy and organic to make this life FUN!
For the crust:
2 cups raw almonds
2 tablespoons unsweetened coconut flakes
1/4 cup date paste (if you can’t find use medjool dates, add about 10 into a food processer with a little water Be sure to de-pitt, and allow to blend till you form a paste.)
1/4 teaspoon pure vanilla extract
1/4 teaspoon salt
For the lemon cheesecake:
2 cups raw macadamia nuts
1 cup unsweetened almond milk
1 cup raw cashews
1 cup fresh lemon juice
3/4 cup raw agave nectar
1 teaspoon pure vanilla extract
2/3 cup coconut oil, melted
For the crust:
To make a date paste, soak 8 dates in 3/4 cup water for 20 minutes. Drain and reserve the water the dates were soaked in. Process the dates with 2 tablespoons of the reserved water until a paste has formed. Store in air tight container in refrigerator for up to one month.
Process the almonds and coconut flakes in a food processor until coarse. Add the date paste, vanilla extract, and salt and process until well combined. Press the mixture evenly into the bottom and sides of an 8-inch springform pan. Set aside.
For the filling:
Using a food processor, blend the macadamia nuts, cashews, almond milk, lemon juice, agave nectar and vanilla extract until smooth and creamy, about 3 to 5 minutes. Pour the cheesecake filling into the springform pan. Place the cheesecake in the freezer to set, about 3 hours, or until the cheesecake is firm to touch.
Remove from springform pan, and decorate with fresh blueberries.
BE VEGAN – MAKE PEACE