Raw Blueberry Cheesecake

Summary

Prep Time	30 mins
Total Time	4 hrs 30 mins
Course	Dessert
Cuisine	European
Servings (Default: 1)

Ingredients

For the cream:

300 g cashew nuts, soaked in water for at least 1 hour
1 lemon (s), juice it
0.5 teaspoon ½ vanilla, ground
3 tablespoon coconut oil
3 tablespoon maple syrup
3 tablespoon hazelnut milk (hazelnut drink)
150 g blueberries

For the ground:

60 g date (s), pitted
170 g almond (s), blanched
1 ½ tablespoon coconut oil

Instructions

Ground:
Process almonds, dates and coconut oil in a blender, magic wand or food processor to a homogeneous mass. Fill a cake tin with the base mixture and press down lightly. It has to be evenly distributed.
Filling:
Drain and rinse the soaked cashews.
Puree cashews, lemon juice, hazelnut milk, 2 tablespoons of coconut oil, maple syrup and ground vanilla in the high-performance mixer of the food processor or with a magic wand. Put 2/3 of the mixture on the cake base.
Puree the rest with the blueberries and add 1 tablespoon of coconut oil. Spread the blueberry mixture on the light cream.
Min. Place in the freezer for 2 hours or in the refrigerator for 4 hours.

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