Raw Vegan Coconut Cream & Blueberry Cheesecake

This cheesecake is so rich & delightful. You will love it! 

Crust:

In the food processor or blender add:

1/2 C. walnuts

1 1/2 C. pecans

2 C. dates

Pulse.

Press into pie dish.

"Cheese" filling:

3 C. cashews (soaked for at least an hour)

1/4 C. maple syrup (or natural sweetener of choice)

1/4 C. lemon juice

1 tsp. coconut extract

1/4 C. coconut oil

1 C. shredded coconut, unsweetened 

Process in blender (I used my Vitamix).

Pour into Crust.

Place in fridge for 3 hours. Or for a firmer consistency, place in the freezer for 2-3 hours. 

Topping:

2 C. blueberries (or fruit of choice. You could use cherries, strawberries,blackberries,etc.)

1/2 C. dates

Blend in blender or food processor. Pulse for a chunkier consistency.

Pour over chilled cheese. 

Serve. 

Enjoy!

Recipe by Becky