Raw Vegan Lemon Blueberry Cheesecake (10 to 12 servings)
Original recipe from Moeko Muneretto
- Compliments of BHF fan Megan Nolan
- ½ cup rolled oats
- 1 cup almond flour
- 3 TBSP of almond butter
- 8 medjool dates
- 2 TBSP coconut oil
- 1 TBSP fresh lemon juice
- 4 frozen ripe bananas
- Splash of almond milk
- 2 ½ cup cashews
- 1 ½ TBSP of fresh lemon juice
- 3 TBSP coconut oil
- ½ cup pure maple syrup
- 2 cups frozen blueberries
- ½ cup fresh blueberries
- 1 cup of fresh blueberries
- 1 cup water
- splash of maple syrup
- ½ TBSP of fresh lemon juice
- 1 TBSP of tapioca flour or any other thickening agent
- 1 Fresh Lemon
- 1 TBSP of maple syrup
- 1 TBSP raw sugar
Freeze the bananas and soak the cashews overnight. The next day, remove bananas from freezer and thaw a little. Drain and rinse cashews and let them dry. Put all crust ingredients into a food processor and mix until combined. Detach base from the wall of a 9” spring form pan and cover it with parchment paper, making sure it’s larger in size than the base. Reattach the base to the pan and place the mix inside, pushing down evenly with your fingers to achieve a nice and thick crust, then set aside. Clean your food processor, then add frozen bananas and a splash of almond milk and mix until creamy. Pour this into a bowl and set aside. Without cleaning the food processor again, put the cashews in and mix until evenly combined. Add in the banana mixture along with the maple syrup, lemon juice, and coconut oil and mix until combined.
This will be the filling. Take out half of the mixture and spread it evenly into the pan and place it in the freezer to set. Add one cup of frozen blueberries to the rest of the filling in the food processor. Mix, then put it in a bowl and refrigerate until the first layer of filling is set. After 20 to 30 minutes, take out the pan and spread on the rest of the filling, creating the second layer. Let the cheesecake freeze overnight, or for at least 4 hours.
Add additional toppings before serving like blueberry drizzle and baked candied lemon slices.
*In a small saucepan, combine the sugar, tapioca flour and maple syrup. Gradually whisk in water until smooth. Add the blueberries, lemon juice; bring to a boil over medium heat, stirring constantly. Cook 2-3 minutes longer or until thickened, stirring occasionally (some berries will remain whole). Let cool.
*Fresh lemons, slice thin, brush with maple syrup and sprinkle with raw sugar. Bake in oven on 275F for 45-50 minutes until lemons are dry. While still warm, loosen slices from parchment paper to prevent sticking. Let cool.
To serve, take cheesecake out of the freezer, thaw for 15 to 20 minutes, add additional toppings, and serve with fresh blueberries on top.