Raw Blueberry Cheesecake
Prep time
Cook time
Total time
Serves: 6-8
  • 1 cup almonds
  • ½ cup shredded coconut
  • 23 fresh sticky dates, pitted
  • ¼ tsk vanilla powder
  • Two pinches Himalayan pink salt
  • 2 cups cashew nuts
  • ½ cup cold pressed coconut oil, melted
  • ⅓ cup agave sirap or maple syrup
  • 2 lemons, the juice
  • Two pinches Himalayan pink salt
  • ½-1 tsp vanilla powder or essence
  • 1¼ cup frozen blueberries, thawed
  1. Make the bottom first by mixing almond, shredded coconut and dates into small pieces in a food processor.
  2. Add the vanilla and Himalayan salt and mix again, Mix until you have a sticky dough.
  3. Line a 8 inch / 20 cm springform with loose edges with plastic wrap and press the dough into the form with your hands.
  4. Make the filling by mixing cashew nuts in a food processor into a flour, add melted coconut oil, agave syrup, lemon juice, salt and vanilla. Mix until you have a creamy filling.
  5. Pour the filling into a bowl, add the thawed blueberries and STIR until well blended.
  6. Pour the filling into the form and place the cake in the freezer for at least 4h and let it cool for about 1h in room temperature.
  7. Serve with heaps of fresh blueberries and fresh mint leaves.
  8. Enjoy!
Recipe by EMMA STAWAS at http://emmastawas.com/recipes/desserts/cakes/raw-blueberry-cheesecake/