Raw Vegan Blueberry Cheesecake
Prep time: 
Total time: 
Serves: 4-6 servings
  • 1 cup medlooj dates, pitted
  • ½ cup raw almonds
  • ½ teaspoon ground cinnamon
  • 2 cups cashews
  • ½ cup + 2 tablespoons coconut milk
  • 2 tablespoons agave nectar (or honey)
  • 1 cup blueberries
  • 3 tablespoons cold water
  1. Prepare your cashews and dates in water overnight.
  2. Drain them from water
  1. Spray the 9 inch spring form pan with non-stick spray (I used grape seed oil spray),
  2. In a food processor blend together dates, almonds and ground cinnamon, until they come together in a ball.
  3. Spread the crust evenly in the pan using the back of a measuring cup (the crust is sticky so spring the measuring cup with non-stick spray will help make this process easier).
  4. Set aside.
  1. Blend cashews, coconut milk and agave nectar in food processor, until smooth. This will take about 5 minutes.
  2. Spread filling on top of crust.
  3. Place in the freezer while you make your topping
  1. Blend blueberries and water until smooth.
  2. Spread the topping over the cheesecake and return to freezer for 30 minutes.
  3. Remove from freezer
  4. Enjoy :)
Recipe by Amanda's Plate at http://www.amandasplate.com/raw-vegan-blueberry-cheesecake/