Vegan Cheesecake

Vegan Cheesecake

Vegan Blueberry Cheesecake

Vegan means healthy to some people or it means fresh raw ingredients that are absolutely good for your body and mind. This vegan blueberry cheesecake is good for the whole family to enjoy as a dessert or even a snack  when you feel like a sweet treat to pick you up. It’s sweet without the added calories and fresh as you can get with the blueberry filling that everyone will love. If you love coconut and blueberries then this is a must try dessert.

 

Ingredients filling

37 grams raw cashew, soaked overnight in cold water

1 cup coconut oil

½ cup maple syrup

1 teaspoon vanilla extract

500 grams fresh blueberries

Blend cashews for a few minutes then place all the ingredients in to combine, leaving a handful of berries for decoration.

Ingredients base

3 cups shredded coconut, toasted in a pan till golden

1 cup almond meal

½ cup coconut oil

½ cup maple syrup

½ teaspoon ground cinnamon

 

Place all ingredients in a blender and combine till a moist consistency.

Pour ingredients in Delicake Master and press down.

Pour the filling over the base and refrigerate for a minimum of 8 hours or overnight.

Just before serving, add the fresh berries. Remove the sleeve up wards, cut & serve from the base.

You can re-assemble sleeve and lid to store in the fridge.

Use the same ingredients for the TRM & double the wet ingredients for VRM

 

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