RAW BLUEBERRY CHEESECAKE WITH CRUMB TOPPING

by Calista Goh August 22, 2016

RAW BLUEBERRY CHEESECAKE WITH CRUMB TOPPING

**Please note that this recipe contains the use of nuts

INGREDIENTS:

For the crust:

  • 2 cups                       Raw almonds
  • 1/2 cup                      Dates
  • 1/4 cup                      Shredded coconut
  • 1/4 tsp                       Sea salt

Directions:

  1. Process the almonds in a food processor until they become a course meal.
  2. Add the rest of the ingredients and process to combine. The mixture should stick together when pressed between your fingers.
  3. Press the crust into the bottom of an 8-inch springform pan and place in the freezer to firm up.

For the filling:

  • 3 cups                   Cashews, soaked overnight
  • 3 cups                   Blueberries, picked over and rinsed
  • 15                          Dates, soaked for 1 hour
  • Juice of 1 lemon
  • Seeds of 1 vanilla bean (or 1 tsp vanilla extract)
  • 2 tsp                      Dried lavender (optional)
  • 1/4 tsp                   Sea salt
  • 1/4 cup                  Agave nectar
  • 1 tbsp                    Coconut oil, melted

Directions:

  1. Rinse cashews and dates and blend them in a food processor.
  2. Add the rest of the ingredients, except the coconut oil and lecithin granules, and blend until smooth. Finally, add the coconut oil and lecithin granules and blend to combine.
  3. Pour onto prepared crust and place in the freezer.

For the crumb topping:

  • 1/2 cup            Walnuts
  • 1/4 cup            Dates
  • 1/4 cup            Shredded coconut
  • 1/4 cup            Oat groats
  • 1/8 tsp             Vanilla extract
  • Pinch               Sea salt

Directions:

  1. Chop the walnuts and dates briefly in a food processor.
  2. Add the rest of the ingredients and pulse lightly to combine.
  3. Crumble the topping evenly onto the cheesecake filling, pressing gently.

     Keep the cheesecake in the freezer until ready to serve.

 

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Calista Goh
Calista Goh

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