vegan recipes #5 - Vanilla Blueberry Cheesecakes 🍇
Ingredients
Crust
- 1/2 cup gluten free organic rolled oats
- 1/2 cup soft, pitted medjool dates
- 1/2 cup walnuts
- 1/8 tsp sea salt
Cheesecake Filling
- 3/4 cup full fat organic coconut milk at room temperature (RFR tip: you can also use very soft young Thai coconut meat here)
- 1/4 cup plus 2 Tbsp cashew butter
- 2 Tbsp lemon juice
- 1/8 tsp sea salt
- 1/4 cup maple syrup
- 1/2 cup plus 2 Tbsp coconut butter, warmed to liquid
- 8 oz organic blackberries plus more for garnish
Instructions
- To make the crust, combine all ingredients in a food processor and process until fine crumbs and starting to hold together when squeezed.
- Press into the bottoms of 10 silicone muffin tins. Place in the freezer while you make the filling.
- To make the filling, combine all ingredients in a blender and blend until smooth.
- Pour the filling over the crust, and place in the freezer to firm up for about 45 minutes or up to an hour.
- Once they have firmed up, un-mold them and place them on a tray.
- Garnish with blackberries. Serve!
- Store any left over cheesecakes in the refrigerator.
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by : http://rawfoodrecipes.com
Looks delicious, definitely something I will try making. Thanks for sharing.
Looks delicious!
Yummy 😋 thanks for the recipe!