Name: no-bake vegan blueberry cheesecake
Ingredients: 75g pecan nuts; 48 g almond flour; 2 pieces pitted dates; 2 tbsp coconut oil; 1 tsp cinnamon; 1 pinch salt; 300 g raw cashews; 125 ml coconut milk; 58g coconut oil; 100 g steviala sweet&toffee; 1 tbsp vanilla extract; 25g bevroren bosbessen

Ingredients

Crust

pecan nuts 75g

almond flour 48 g

pitted dates 2 pieces

coconut oil 2 tbsp

cinnamon 1 tsp

salt 1 pinch

Filling

raw cashews 300 g

coconut milk 125 ml

coconut oil 58g

steviala sweet&toffee 100 g

vanilla extract 1 tbsp

bevroren bosbessen 25g

Date product in this recipe

Method

Grease a springform pan with coconut oil and set aside.
Add the pecans, flour, dates, oil, cinnamon and salt to a food processor. Blitz to make a dough. Be carefull not to over-blend, or you will end up with nutbutter instead of dough. Press the dough evenly in the prepared pan.
In the food processor, combine all the filling ingredients except the blueberries and blend until silky smooth.
Pour 2/3 of the filling over the pecan crust. Smooth out the top and firmly tap the pan against the counter a few times to release any air bubbles. Place in the freezer.
Add the blueberries to the remaining filling and blend until smooth. Spread over the first layer. Return to the freezer.
Pop the cake in the freezer for at least 3 hours.

Enjoy!