Raw Vegan Blueberry Chocolate Crust "Cheesecake
Servings: 6
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
cup of raw agave
1/4 cup of raw almonds
4 tablespoons of fresh blueberries
2 1/2 tablespoons raw cacao powder
cup of cold pressed coconut oil
cup of fresh lemon juice
1/2 cup raw macadamia nuts
6 to 7 medjool dates
1 1/4 cups of raw cashews (soaked overnight in filtered water)
1 pinch Himalayan or sea salt
2 1/2 tablespoons of soy lecithin granules
1 teaspoon vanilla extract
1/4 cup of raw walnuts
1/8 cup of water
Equipment:
frying pan
Cooking instruction summary:
- Crust: Place raw nuts, cacao powder, and dates in the food processor and process for a minute or two. Then, place in a small pie pan or any small baking pan and press down to make the crust.
- Filling: Place all the filling ingredients (cashews, vanilla extract, lemon juice, water, raw agave, coconut oil, lecithin, salt, and blueberries) in the processor. Process for a good 3 to 5 minutes, or until the filling is nice and smooth. Place over the crust in the pan, then FREEZE for a few hours or until it is firm.
- Enjoy!
Step by step:
Crust
Place raw nuts, cacao powder, and dates in the food processor and process for a minute or two. Then, place in a small pie pan or any small baking pan and press down to make the crust. Filling
1. Place all the filling ingredients (cashews, vanilla extract, lemon juice, water, raw agave, coconut oil, lecithin, salt, and blueberries) in the processor. Process for a good 3 to 5 minutes, or until the filling is nice and smooth.
2. Place over the crust in the pan, then FREEZE for a few hours or until it is firm. Enjoy!
Nutrition Information:
covered percent of daily need
