Raw vegan blueberry cheesecake

I fell in love with the look of these cakes, both the frozen and the ready to eat version. I hope you like the photos as well as the recipe. Enjoy!

This was the cake I made for my mom on Mother’s Day; I would love to share this healthy, delicious recipe with you guys. Please feel free to add more or less maple syrup; I tend to add less sugar in all of my recipes :)

Serving: One 6” cake + Two small ones as shown in pictures

Recipe:

Ingredients: 

Crust: 

1 cup almond flour 

1 TBS cashew butter

2 TBS maple syrup 

3 medijool dates, pitted 

1 tsp vanilla extract

1/2 seeds vanilla bean pod

1 tsp maca powder

1 tsp rum 

Pinch of sea salt /Himalayan salt

Top: 

2 cups raw cashews, soaked and strained ( soak for 3 hours or more ) 

22g cacao butter

1 can coconut cream ( I used @traderjoes )

1 cup of frozen blueberries 

2 Tbs lemon juice

1/3 cup maple syrup 

Pinch of sea salt / Himalayan salt  

1 tsp vanilla extract 

Instructions: 

Crust: 

Put all the crust ingredients into a food processor, mix well 

Transfer into a 6” springform pan, press until even and flat

Put it into the freezer 

Top: 

Put all the ingredients into a blender, *add only 1/3 cup of frozen blueberries 

Blend until smooth and creamy 

Pour 1/3 of the mixture to a mixing bowl, set aside

Add the rest of the frozen blueberries to the mixture in the blender, blend until smooth

Pour the of the mixture in the blender over the crust 

Pour the remaining mixture (set aside in a mixing bowl) over the crust

Use a skewer to swirl the mixtures together, be creative! 

Freeze for 5-6 hours or overnight 

Leave it out at room temperature for about 5 mins, before serving 

 Enjoy! 

If you give this recipe a try, please tag me @eggplant_diary on Instagram, would love to see your creations :) Let's create and share!