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
Soak the cashews in boiling water for 1 hour. Drain and rinse. Set aside.
Lightly grease a 8X6X2 baking dish.
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.
Put all the filling ingredients in the food processor and mix until as smooth as possible.
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.
Remove from the freezer 5 minutes before serving.
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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