Raw Blueberry Cheesecake
Raw, vegan, soy-free, gluten-free, refined sugar free blueberry cheesecake.
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Raw Blueberry Cheesecake
Raw, vegan, soy-free, gluten-free, refined sugar free blueberry cheesecake.
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Ingredients
For the crust
- 1.5cup oat flour
- 1cup cacao powder
- 6Tbsp maple or agave syrup
For the cheesecake filling
- 3cups cashewssoaked in water for about 4 hours
- 3/4cup lemon juice(juice of two lemons)
- 3/4cup xylitolor maple or agave syrup
- 3/4 cup coconut oil
- 1.5cup blueberries
- 1Tbsp vanilla extract
- a pinch of salt
Instructions
For the crust
- Combine oat flour, cacao powder and maple syrup and mix well.
- Press the mixture into a springform pan.
For the cheesecake filling
- Drain the cashews and place them in the food processor along with the other ingredients for the filling.
- Blend until the mixture is completely smooth.
- Pour over the prepared crust and spread evenly.
- Freeze for at least 3 hours.
- Allow cake to warm up at room temperature for about 15 minutes before slicing and serving.