Vegan Blueberry Cheesecake | For the love of taste Recipe

Crust- 1/2 cup almond flour.
- 2/3 cup medjool dates (about 6-7).
- 2 pinches of himalaya salt.

Filling
- 1  1/2 cup raw cashew nuts, soaked in water overnight.
- 1/3 cup melted coconut oil.
- 1/3 cup maple syrup (or honey, but then it’s not vegan).
- Juice of 2 lemons.
- 1/2 teaspoon pure vanilla extract.
- 1/2 cup berries of blue berries ( you can use any variety).
- springform 20 cm diameter.

How to prepare:

Chop the dates in a powerful blender until they are paste, mix together the almond flour and salt. Pat the mixture firmly onto the bottom of a 18 cm springform tin that you have greased.

In the blender, whip the soaked cashews, coconut oil, lemon juice, vanilla and maple syrup or honey for several minutes on high until smooth and glossy. Pour half of the batter over the crust. Divide the berries over the batter and pour the remaining batter carefully on top of the berries.

Cover the tin in plastic wrap and set in the freezer until solid. Wait for some friends to come over if you can manage to wait that long.

Enjoy !

Leftovers you store in the freezer.