This raw cheesecake is dairy-free and still ever so rich and creamy! The combination of raw soaked cashews and coconut oil is what makes the “cheese” filling. I use hazelnuts and almonds for the crust but just about any nut will work. If you would like to savor this cheesecake then slice it up and freeze each piece in serving-sized containers. When ready to serve, put a container of frozen cheesecake in the fridge to thaw for a day before serving.
Ingredients
Crust
¾ cups
raw hazelnuts
¾ cups
raw almonds
1 pinches
sea salt
8
medjool dates
pitted
1 tablespoons
coconut oil
Filling
1½ cups
raw cashews
soaked for 3 hours
¾ cups
melted
coconut oil
¼ cups
freshly squeezed
lemon juice
4 tablespoons
coconut nectar
(or raw honey)
2 teaspoons
non-alcoholic vanilla
½ teaspoons
organic almond flavoring
1 cups
blueberries
(thawed if frozen)
