Raw Blueberry Cheesecake
This raw blueberry cheesecake takes a little work but is so worth it - completely dairy and gluten-free! Try it with any berries for a delicious result.
Ingredients
For the crust :
- ½ cup dates
- ½ cup walnuts (almonds or pecans would work too)
For the filling:
- 1 ½ cups cashews, soaked over night or at least 5 hours
- 1 cup blueberries (I used fresh, but you could also use frozen I suppose)
- ¼- ⅓ cup coconut oil, melted
- ¼ cup agave
- 1 tsp. lemon juice
Instructions
- Pour in ‘crust’ ingredients and pulse until the mixture sticks and holds together. Then place onto pan and form into a crust layer. I made my own shape, but you can put it in any shape you’d like. Even a heart if you’d like. Get creative.
- Then place all ingredients of filling in food processor, until very smooth, and pour on top of crust. Smooth out with a spatula, and then put into freezer to set, for at least 3 hours. And then, keep in refrigerator until time to serve. Enjoy! Hope ya’ll had a great weekend.