filling
2 c raw cashews (soaked overnight)
1 c fresh blueberries
6 tbsp coconut oil
1 tbsp maple syrup
1 tbsp coconut milk
juice of 1 lemon
base
1 c raw nut mixture (walnuts, pecans, almonds, macadamia)
1/2 c dates
2 tbsp coconut milk
1/2 tsp maple syrup
1/4 tsp sea salt
preparation
add the 2 c raw cashews {for filling} to a large glass jar with water and soak overnight (8-12 hours)
making the base
base
add 1 c nut mixture (for this batch: a mix of 3/4 walnuts and 1/4 almonds was used), 1/2 c dates, 2 tbsp coconut milk, 1/2 tsp maple syrup and 1/4 tsp sea salt to a food processor or high-power blender. blend on high until mixture forms a crumble which easily binds together and can be pressed into a ball.
line a plate with wax paper or coconut oil to prevent sticking and press base onto plate – place in freezer to set.
making the filling:
bottom layer
add 2 c soaked and rinsed raw cashews, 6 tbsp coconut oil, 1 tbsp maple syrup, 1 tbsp coconut milk and the juice of 1 lemon to a food processor or high-power blender and blend until mixture becomes a velvety-smooth consistency.
remove base from freezer and spread 2/3 of filling mixture on top of the base, return to freezer to set.
top layer
with remaining 1/3 of filling, add 3/4 c blueberries and blend until consistent. remove base and bottom layer from freezer and add the top layer of the filling.
return to freezer and let set for 30 minutes.
topping
pour remaining 1/3 c blueberries (more=better in this case!!!!) over top of raw vegan ‘cheese’cake and return to freezer to set for 4 hours.
remove from freezer and allow to thaw for 2.5-3 hours before serving.
ENJOY with Loved Ones!
feeling fancy? make an easy raw blueberry jam to add when serving!
benefits of raw cashews
energizing//promotes healthy: muscles, circulation, DNA and cellular structures//high in: essential fatty acids, copper, phosphorus, magnesium, zinc, iron and vitamin K//contains antioxidants
hit these jumps for the benefits of dates and coconut oil!
ONE METTA 