You do not need to be a raw vegan to enjoy this light and fruity dessert. This cheesecake may be lacking the enormous amount of calories that a more classic version of the dessert has, but it is definitely not lacking any of the flavour. Switching your desserts to vegan recipes is a great way to be health conscious without depriving yourself. Give it a try, I guarantee you will love it.
Gypsy Boots Trail |
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Prep Time
30 minutes |
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Freeze Time
4 hours |
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Total Time
4 hr 30 minutes |
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Ingredients
Crust
- 1 cup pitted dates
- 1 cup almonds
- 1 tsp salt
- 1 ½ cup cashews, soaked over night
- 2/3 cup almond milk
- ½ fresh or frozen (thawed) blueberries
- 3 tbsp lemon juice
- 2 tbsp honey (melted)
- zest of one small lemon
Directions
- Soak cashews in bowl of water over night and drain them in the morning
- Soak dates in a bowl of warm water 15 minutes before beginning this recipe
- When dates are ready, pulse almonds in your food processor until chopped finely
- Add dates and salt and pulse again until a paste forms
- Press paste into a 9" pie plate, round cake pan, or spring form pan, flatten evenly and put into freezer while you prepare the filling. I lined mine with plastic wrap for easy removal
- Clean food processor and add in all remaining ingredients, mixing until the filling is as smooth as possible
- Pour filling over frozen crust, cover with plastic wrap, and put in freezer for at least 4 hours before serving
- Remove cheese cake from freezer 10 minutes before serving and top with fresh or thawed blueberries
Notes
- If you like coconut, using full-fat coconut milk instead of almond milk will give this cheese cake a nice little hint of it
- If you forgot to soak cashews overnight or are in a hurry you can soak them for an hour in very hot or boiled water