Ingredients
Crust:
250 ml (1 cup) pitted dates (approximately 10 dates)
250 ml (1 cup) walnuts
Filling:
375 ml (1 ½ cups) cashews
80 ml (1/3 cup) coconut oil, melted
125 ml (1/2 cup) coconut milk (full fat)
125 ml (1/2 cup) maple syrup
The juice of 1 large lemon
Topping:
85 g (1 package) Patience Fruit & Co dried wild blueberries
What could be better than a vegan version of one of the best desserts of all time?! This cheesecake recipe is sure to please with its blend of dried blueberries, cashews and coconut.
Ingredients
Crust:
250 ml (1 cup) pitted dates (approximately 10 dates)
250 ml (1 cup) walnuts
Filling:
375 ml (1 ½ cups) cashews
80 ml (1/3 cup) coconut oil, melted
125 ml (1/2 cup) coconut milk (full fat)
125 ml (1/2 cup) maple syrup
The juice of 1 large lemon
Topping:
85 g (1 package) Patience Fruit & Co dried wild blueberries
Print ShareSteps
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Soak the cashews in boiling water for 1 hour. Drain and rinse. Set aside.
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Lightly grease a 8X6X2 baking dish.
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Place the dates and walnuts in a food processor and pulse until finely chopped. To create the crust for the cheesecake, press the mixture into the baking dish using your hands. Put it in the freezer.
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Put all the filling ingredients in the food processor and mix until as smooth as possible.
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Pour the filling over the crust. Then put it back in the freezer for 2 hours and 30 minutes. You can then add the dried wild blueberries. Put in back in the freezer for minimum 1 hour and 30 minutes.
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Remove from the freezer 5 minutes before serving.
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Enjoy!
Thanks to our collaborator
Ma racine santé
Mara, currently completing her bachelor in nutrition, has always been passionate about healthy eating. For her, a healthy diet has to be composed of a diversity of ingredients, and has to be the source of a certain amount of enjoyment. Through her blog, Ma Racine Santé, she wishes to share her passion for cooking, photography, and for life.
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