This is another recipe I created as part of the Facebook group called Eat More Plants promoted by Alison’s Pantry. This a super tasty dairy-free plant-based vegan ‘cheesecake’ which would look great on your Christmas table for your guests. It contains almonds and cashews which are high in protein. The top layer is made up of blueberries which contain antioxidants and are high in vitamin C.
– 1 C dates
– 1 C natural almonds
– 1 1/2 C raw cashews
– 1/4 C lemon juice
– 1/3 C coconut oil, melted
– 2/3 C full-fat coconut milk
– 1/2 C maple syrup
– 1 C fresh or frozen blueberries (thawed)
– 1 T lemon juice
– 1 T chia seeds
For Base –
1. Soak dates in boiling water for 10 minutes. Drain and pat dry.
2. Place dates in food processor and process until smooth and mixture forms a ball. Remove date mixture from food processor.
3. Place almonds in food processor and process until crushed.
4. Return dates to food processor and process until almonds and dates are combined and mixture forms a ball.
5. Press mixture into 1 large tart tin with loose base or into approximately 4 small tart tins. Alternatively, these could be made in a muffin tin. Flatten mixture with finger tips or the bottom of a glass.
6. Place in freezer while you prepare the next layer.
For Middle Layer/Filling –
1. Soak cashew nuts in boiling water for 1 hour to soften them. Drain well.
2. Add all filling ingredients to a food processor and process until smooth.
3. Divide filling between tart tins if using more than 1.
4. Tap the tart tins to remove air bubbles
5. Place in freezer until hard, about 4 to 6 hours
For Top Layer –
1. Combine thawed blueberries, lemon juice and chia seeds in food processor.
2. Blend until combined.
3. Divide blueberry mixture between tart tins if using more than 1.
4. Freeze until set, approximately 1 hour.
5. Store raw blueberrry cheesecake in the freezer. Take out of freezer 10 minutes before serving to soften slightly.