Summary
Raw Vegan Blueberry Chocolate Crust "Cheesecake could be just the gluten free and dairy free recipe you've been looking for. This recipe makes 6 servings with 557 calories, 9g of protein, and 36g of fat each. For $2.93 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. 2 people have made this recipe and would make it again. It works best as a dessert, and is done in roughly 45 minutes. Head to the store and pick up macadamia nuts, walnuts, vanillan extract, and a few other things to make it today. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 57%, which is solid. Similar recipes are Raw Vegan Blueberry Chocolate Crust "Cheesecake, Raw Vegan Blueberry Chocolate Crust "Cheesecake, and Raw blueberry cheesecake with crumb topping.
Instructions
- Crust: Place raw nuts, cacao powder, and dates in the food processor and process for a minute or two. Then, place in a small pie pan or any small baking pan and press down to make the crust.
- Filling: Place all the filling ingredients (cashews, vanilla extract, lemon juice, water, raw agave, coconut oil, lecithin, salt, and blueberries) in the processor. Process for a good 3 to 5 minutes, or until the filling is nice and smooth. Place over the crust in the pan, then FREEZE for a few hours or until it is firm.
- Enjoy!
Ingredients
- 1 raw agave
- 2 raw almonds
- 3 fresh blueberries
- 4 raw cacao powder
- 5 cold pressed coconut oil
- 6 fresh lemon juice
- 7 raw macadamia nuts
- 8 to 7 medjool dates
- 9 raw cashews (soaked overnight in filtered water)
- 10 Himalayan or sea salt
- 11 soy lecithin granules
- 12 vanilla extract
- 13 raw walnuts
- 14 water