Organic blueberries are on sale now in our Produce Department–just 2 for $7. And boy do we have a fantastic way to use ‘em! A blueberry cheesecake that’s raw, vegan, gluten-free AND delicious? Yes, PLEASE!
What you’ll need–
For the crust–
1/2 cup dates
1/2 cup walnuts
For the filling–
1 1/2 cups cashews (soaked for at least 5 hours, preferably over night)
1 cup blueberries
1/4-1/3 coconut oil, melted
1/4 cup agave syrup
1 tsp lemon juice
and how it all comes together–
Pour crust ingredients into food processor and pulse until the mixture sticks and holds together. Place mixture onto a pan and form into a crust.
Place all of the filling ingredients in a food processor and blend until smooth.
Pour the blended filling on top of your crust. Smooth out with a spatula. Place into a freezer to set for at least three hours.
Keep in the refrigerator until ready to serve. Slice up a piece and ENJOY!
(Cheesecake photo and recipe via Mind, Body, Green.)
