Raw Blueberry Lemon Cheesecake

Recipe 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!

Ingredients:
CRUST
2 cups raw almonds
2 tablespoons unsweetened coconut flakes
¼ 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-pit, and allow to blend until you form a paste)
¼ tsp pure vanilla extract
¼ tsp salt

FILLING
2 cups raw macadamia nuts
1 cup unsweetened almond milk
1 cup raw cashews
1 cup fresh lemon juice
¾ cup raw agave nectar
1 tsp pure vanilla extract
2/3 cup coconut oil, melted

Method:
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.

FILLING
Using a food processor, blend the macadamia nuts, cashews, almond milk, lemon juice, agave nectar and vanilla extract until smooth and creamy, about 3-5 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.

ENJOY!!!

BE VEGAN – MAKE PEACE

www.veganera.com

 

 

HBliss

Vanessa Finnigan is the founder, editor, publisher of Holistic Bliss Magazine and she also offers multi-media whispering sessions. She has been a freelance writer for 15 years for magazines and a psychologist for 21 years.

1 comment

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