beautiful and delicious vegan cheesecake recipe from rawliciousdelicious.com packed with vitamins from blueberries and our bilberry superberry powder.
for the base:
- 1 cup desiccated coconut
- 1cup pecans
- 1 cup dates
- ½ tsp vanilla powder
- pinch of salt
- optional ½ tsp lemon zest
for the filling:
- 3 cups cashews
- 1 cup full fat coconut milk or cream
- 1/3 cup coconut oil, melted
- 1/3 cup rice malt syrup
- 1 + ¼ cup fresh blueberries (if you cant get fresh berries, frozen will work too)
- 1 tsp vanilla powder
- 1-2 tbsp bilberry powder
- juice of 1 – 1 ½ lemon
place all the base ingredients into a food processor and run until well-combined. you want the mixture to be slightly sticky but not too fine. a little bit of crunch is good.
press the base mixture in the bottom of a cake tin. i like to line my cake tin with cling wrap, to make removing the cake from the tin later easier.
place cashews, coconut cream, coconut oil, rice malt syrup and vanilla and run until very smooth. remove half of the filling from the mixing bowl and set aside.
add bilberry powder into the food processor with the remaining filling and blend. pour the blueberry filling over the base. sprinkle 1 cup of blueberries on to, leaving ¼ cup for decorating. pop the cake in the freezer.
give the food processor bowl a quick rinse. add lemon juice for the rest of the filling and blend. once the blueberry filling has set enough to touch, pour the lemon filling on top. let it set for few hours in the freezer.
after the cake is set, cut and decorate with blueberries and more bilberry powder is you like. enjoy!