I prepared this dairy free vegan “cheesecake” in only 20 minutes at my demo at this year’s Northern Veganfest. Every single person who tried it loved it! It’s so simple, so tasty and, best of all, guilt free!
Raw Vegan Blueberry Cheesecake
Simple, tasty, dairy-free and guilt free blueberry cheesecake
Ingredients
Base
- 2 cups almonds unsoaked
- 10 dates soaked 8-12 hours in filtered water
Topping
- 3 small ripe bananas or 2 large
- 5 cups blueberries
- 1 tbsp maple syrup
- 1 tbsp chia seeds soaked 8-12 hours in filtered water
- 1 handful blueberries to top the cake with
Instructions
For the base
- Whizz up the almonds in a high powered food processor or blender until they form fine crumbs.
- Finely chop the soaked dates, add to the blended almonds and blend until well combined.
- Spread the blended mixture onto the bottom of a spring form cake tin.
For the topping
- Whizz up the bananas, blueberries and maple syrup and pour over the base.
- Refrigerate or freeze for at least two hours until set.
- Once set, top with blueberries.