by @rawspirations
๐๐ก๐๐ฅ๐๐๐๐๐ก๐ง๐ฆ - ๐๐๐ฆ๐
• 10 - 12 pitted medjool dates
• 1/2 cup coconut shreds
• 1/2 cup quick oats
๐๐ก๐๐ฅ๐๐๐๐๐ก๐ง๐ฆ - ๐๐๐จ๐๐๐๐ฅ๐ฅ๐ฌ & ๐ฉ๐๐ก๐๐๐๐ ๐๐๐ฌ๐๐ฅ
• 2 cups raw cashews (pre-soaked in filtered water for 2 - 4 hours/drained)
• 1 tsp vanilla bean paste
• 1 cup unsweetened coconut milk
• 1/2 cup Coconut cream (full fat)
• 3/4 - 1 cup coconut nectar (or 1/2 cup pure maple syrup however maple isn’t raw)
• 1 tbsp coconut oil
• 1 cup fresh or frozen blueberries
• 1 tbsp maqui berry or aรงai berry powder (optional, adds a deeper purple color)
๐๐ก๐ฆ๐ง๐ฅ๐จ๐๐ง๐๐ข๐ก๐ฆ -๐๐๐ฆ๐ ๐ฉ๐ณ
1. Blitz all base ingredients in high powered blender or food processor until sticky.
2. Press into small round cake molding tins that have a removable bottom.
๐๐ก๐ฆ๐ง๐ฅ๐จ๐๐ง๐๐ข๐ก๐ฆ - ๐๐๐จ๐๐๐๐ฅ๐ฅ๐ฌ & ๐ฉ๐๐ก๐๐๐๐ ๐๐๐ฌ๐๐ฅ ๐จ๐ณ
1. Place all ingredients except blueberries & maqui berry powder in blender and pulse on high for a few minutes. Stopping a few times to scrape down sides. You want to try and achieve a very smooth & creamy texture. (Add more coconut milk if blades are not turning smoothly).
2. Half the mixture by adding one half into a small bowl, leaving the remaining in the blender.
3. Add blueberries and optional maqui/aรงai berry powder. Pulse until blended in well.
4. Pour the first batch from bowl over the base. You can follow with the blueberry mix; however, if you want more uniform lines, it’s best to freeze the first layer for 2-3 hours first then add the next layer.
5. Freeze overnight, slice and serve. Makes 2-3 small cakes. Enjoy!
For more details, please read : Creamy Blueberry & Vanilla Cheesecake (Raw Vegan)