Ultimate Raw Vegan Cheesecake
Author: 
Recipe type: Dessert
Cuisine: Vegan, Gluten-Free, Raw
Prep time: 
Total time: 
Serves: 8
 
Ingredients
  • macaroon crust- ½ cup unsweetened shredded coconut, 3 tbs almond meal, 1 tbs agave, 1 tbs softened coconut oil, ⅛ tsp vanilla, dash of salt
  • 2 cups raw cashews, soaked at least 4 hours
  • juice of 1 lemon
  • ½ cup coconut oil
  • 3 tbs agave
  • 2 tsp vanilla extract
  • ⅛ tsp salt
  • 2 tbs cacao or cocoa powder
  • ⅓ cup blueberries
  • optional topping- cacao nibs
Instructions
  1. Line pie dish with plastic wrap.
  2. Prepare macaroon crust by mixing all crust ingredients together in a small bowl. Use fingers to press mixture into the bottom of the pie dish. Place in freezer for at least 15 minutes before adding next layer.
  3. Prepare filling by combining cashews (drained), lemon juice, coconut oil, agave, vanilla and salt together in a blender until completely smooth. You'll need to scrape the sides down a few times.
  4. Divide the batter into thirds in three separate bowls. Stir cacao powder into one bowl to create chocolate layer.
  5. To create blueberry layer, mix blueberries and one third of batter together in blender until smooth.
  6. Remove pie dish from freezer. Spread chocolate filling layer evenly over crust. Return to freezer for 15 minutes.
  7. Spread blueberry filling layer evenly. Return to freezer for 15 minutes.
  8. Spread plain filling layer evenly. Sprinkle edges with cacao nibs. Freeze for at least 1 hour, then pop cake out of plastic wrapping. Store in refrigerator.
Recipe by The Colorful Kitchen at https://thecolorfulkitchen.com/2014/08/11/ultimate-raw-vegan-cheesecake/