CAKE CRUST
- 1/3 cup peanuts OR 1/2 cup sunflower seeds (60 g)
- 8 small dates (60 g)
CHEESECAKE CREAM
- 2/3 cup cashews (100 g)
- 1/3 cup + 1 tbsp coconut yogurt (100 g)
- 3 tbsp agave syrup or maple syrup (60 g / 45ml)
- 1/4 cup coconut milk or almond milk, soy milk etc (60 ml)
- 1 cup blueberries + more for decoration (150 g)
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Soak cashews overnight or for at least 3 hours. It's also possible to boil the cashews on low heat for about 15 minutes until they are soft
Blend the ingredients for the crust in your food processor (pulse about 10-20 seconds) and spread the crust in a 4-inch springform. Put in the freezer
Now blend all cream ingredients (except the blueberries and the maqui berry powder) in your high-speed blender
Set aside about 2/3 of the cream and blend the remaining 1/3 of the cream with the blueberries.You can also add 1 tsp of maqui berry powder and 1 tsp of lime juice for a vibrant purple color
Spread 1/2 of the light cream on the crust and put it in the freezer for about half an hour
Spread the purple cream on top and freeze again for half an hour
Finally, add the remaining light cream on top and decorate with some blueberries
Freeze again for at least 3 hours (better overnight)
Let the cake thaw before you enjoy it
source:https://elavegan.com/raw-vegan-blueberry-cheesecake-recipe/
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