RAW BLUEBERRY CHEESECAKE | SLOW MO SUNDAY SERIES | NOVEMBER 16

Happy Slo Mo Sunday!

Photo - Courtesy of Tendenser

It is snowing very lightly here in Pickering, Ontario, Canada.  Looks really very pretty actually! 

Hubby is outside putting up the Christmas lights and packing up the rest of the garden furniture for the winter.  I spent most of yesterday working around the house and I am feeling kind of tired today.  With the exception of a design webinar this afternoon, I really didn't have much on my agenda until I came across a recipe for Raw Blueberry Cheesecake.  It is vegan, raw, gluten free, dairy free, no-bake and grain free. I can't wait to make this.  I have several recipes using cashews to replace cream cheese but haven't gotten around to making them yet and am so curious to see the result.

Looks absolutely incredible!! Cheesecake is one of my all time favourite desserts.

Here is the recipe.  Enjoy!

Raw Blueberry Cheesecake

Prep time: 10 Minutes
Yield: Makes 12-16 Servings

Crust Ingredients:

• 2 Cups Slivered Almonds
• 1 Cup Pre-Soaked Dates
• 1/2 Cup Unsweetened Shredded Coconut
• Zest of 1/2 a Lemon
• Juice of 1/2  a Lemon

Cheesecake Layer Ingredients:

• 2 1/3 Cups Pre-Soaked Cashews
• 1/4 Cup Coconut Oil
• 1/4 Cup Agave Nectar, Maple Syrup or Honey
• 1 Tsp Vanilla Extract
• Juice of 1/2 a Lemon

Blueberry Topping Ingredients:

• 1/2 Cup Blueberries (Extra for topping – fresh or thawed frozen blueberries for the top is really pretty)
• 1/4 Cup Agave Nectar, Maple Syrup or Honey
• 1/4 Cup Coconut Oil

Directions:

1. First, pre-soak cashews and dates separately overnight.
2. Spray an 8×8 baking dish with a healthy non-stick oil.
3. Place all crust ingredients into your food processor and pulse until dough-like.
4. Add dough into your baking dish and press down evenly.
5. Place all cheesecake filling ingredients into your food processor and blend until completely smooth (stopping to scrape down the sides).
6. Layer on top of your crust evenly.
7. Place all blueberry topping ingredients into your food processor and pulse until mixed.
8. Layer on top of your cheesecake layer evenly.
9. Place all ingredients in the freezer covered with saran wrap for 4 hours-overnight.
10. Remove from freezer, cut into squares and top with fresh blueberries if desired.
11. Serve and enjoy!

This recipe is courtesy of damyhealth.com. There are so many other amazing recipes on this site.

Off to make this Cheesecake ~ I will let you know how it turns out!!

Have a wonderful, relaxing Slo Mo Sunday.

Soulier Design Studio specializes in Sustainability, Eco-Friendly Design, Products and Lifestyle.

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https://www.soulierdesignstudio.com