Raw Vegan Blueberry, Vanilla & Maca Cheesecakes!

Light, fresh, and delicious, this raw vegan cheesecake literally just melts in your mouth like chocolate. The secret ingredient is cacao butter which is what gives it that creamy silkiness to the texture! I like to enjoy a slice at afternoon tea or dessert, its also a good one to make and keep in the freezer for when those unexpected guests pop over!

 



Ingredients

Base Ingredients
  • 9 medjool dates (pitted)
  • 1/2 cup unsweetened coconut shreds
  • 1/2 cup raw almonds
  • 2 tbs cacao powder
  • 1 tbs rice malt syrup or coconut nectar
Vanilla, Maca & Blueberry Cheesecake Ingredients
  • 1.5 cups raw cashews
  • 1/2 cup cacao butter buttons (melt)
  • 1/3 cup pure maple or rice malt syrup
  • tsp maca root powder
  • tsp vanilla bean paste
  • tsp lucuma powder (optional)
  • 1 cup coconut (full fat)
  • 1 tbs coconut oil
  • 1/2 cup frozen blueberries

 

Method

Base method

Blitz base ingredients into small bits and so that they stick together. Press into rectangular or square flan tin that has a push out base.

Cheesecake method
  1. Place all ingredients (except blueberries) into a high speed blender and blend on highest speed until very smooth and creamy. stop a few times to scrape down sides.
  2. Pour half the mixture over base.
  3. Place blueberries into remaining mixture in blender and pulse on highest speed until very smooth and creamy. Pour over vanilla layer. Optional – (sift macqui berry powder and coconut sugar over the top).
  4. Freeze over night. Slice when ready to serve!

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