Raw Blueberry Cheesecake

Ingredients for 1 servings:

• 300 g cashew nuts, soaked in water for at least 1 hour
• 1 lemon(s), juice
• ½ tsp vanilla, ground
• 3 tbsp coconut oil
• 3 tbsp maple syrup
• 3 tbsp hazelnut milk (hazelnut drink)
• 150 g blueberries
• 60 g date(s), pitted
• 170 g almonds, blanched
• 1 ½ tbsp coconut oil

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 30 minutes

vegan raw food cake

Base: Blend the almonds, dates, and coconut oil in a blender, hand blender, or food processor until smooth. Fill a cake tin with the base mixture and press down lightly. It should be evenly distributed. Filling: Drain and rinse the soaked cashews. Blend the cashews, lemon juice, hazelnut milk, 2 tablespoons of coconut oil, maple syrup, and ground vanilla in a high-performance blender or food processor until smooth and creamy. Spread 2/3 of the mixture onto the cake base. Blend the rest with the blueberries and add another 1 tablespoon of coconut oil. Spread the blueberry mixture over the light cream. Place in the freezer for at least 2 hours or in the refrigerator for 4 hours.