Raw vegan blueberry cheesecake

Ingredients

• 1/3 cup nuts of choice (OR 1/2 cup sunflower seeds)
• 8 small soft dates
• 2/3 cup cashews
• 1/3 cup + 1 tbsp coconut yogurt
• 3 tbsp agave syrup (or maple syrup)
• 1/4 cup coconut milk (or almond milk, soy milk etc.)
• 1 cup blueberries (+ more for decoration)
• 1 tsp maqui berry powder ((optional))

Instructions

1. 1

   Soak cashews overnight or for at least 3 hours. It's also possible to boil the cashews in water for about 15 minutes until they are soft. Then drain the water and rinse the cashews.

2. 2

   Blend the ingredients for the crust in your food processor (pulse about 10-20 seconds) and spread the crust in a 4-inch springform. Set aside.

3. 3

   Now blend all cream ingredients (except the blueberries and the maqui berry powder) in your high-speed blender.

4. 4

   Set aside about 2/3 of the cream and blend the remaining 1/3 of the cream with the blueberries. I also added 1 tsp of maqui berry powder and 1 tsp of lime juice for a vibrant purple color.

5. 5

   Pour 1/2 of the light cream onto the crust and put the pan in the freezer for about half an hour.

6. 6

   Pour the purple cream on top and freeze again for half an hour.

7. 7

   Finally, add the remaining light cream on top and decorate with some blueberries.

8. 8

   Freeze again for at least 3 hours (or overnight).

9. 9

   Let the cake thaw before you enjoy it.