Raw Blueberry Cheesecake

Ingredients

• 300 g almonds (unpeeled)
• 200 g dried dates (pitted)
• 450 g cashews (soaked overnight)
• 50 ml agave nectar
• 150 g coconut oil
• 1 tsp vanilla powder
• 1 lemon (juice)
• 5 tbsp Shredded coconut
• 50 g frozen blueberries
• 50 g fresh blueberries

Instructions

1. 1.

   For the crust of the raw blueberry cheesecake, place almonds and dates in a powerful blender and blend into a "crust dough." Add water or plant milk as needed to adjust stickiness.

2. 2.

   Transfer the finished crust mixture into a freezer-safe pan (e.g., 26 x 20 cm) and press firmly. Place in the freezer.

3. 3.

   Blend the overnight-soaked cashews with agave nectar, melted coconut oil, vanilla powder, and lemon juice in a blender until creamy.

4. 4.

   Divide the cashew mixture in half. Mix one half with 3 tbsp shredded coconut; blend the other half again with frozen blueberries until smooth.

5. 5.

   Remove the crust from the freezer and spread the light cashew-coconut mixture over it. Sprinkle some fresh blueberries on top and cover with the cashew-blueberry mixture. Garnish with additional blueberries if desired or add them just before serving.

6. 6.

   Place the raw blueberry cheesecake in the freezer for about 30 minutes. About 10 minutes before serving, take it out of the freezer and garnish with the remaining 2 tbsp shredded coconut and fresh blueberries.