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Good morning, lovely people! Today is a big day for us and we are excited! We reached and surpassed 10.000likes on facebook! These are real likes and our hearts are filled with joy! We would like to thank each one of you from the bottom of our hearts for your love and support, for every like and share, every comment, feedback, critic or praise. Thank you for trusting us and trying our recipes. You inspire us to move on! Thank you for joining us on our culinary adventures!
So we made this raw vegan blueberry cheesecake in order to celebrate our joy! It is yummy, filling, packed with nutrients, easy to make and ideal for your kids! Do try it! Happy new week everyone!
Ingredients for 4 big or 8 small pieces:
for the crust:
1 cup (125 gr.) almonds
1 cup (100 gr.) dates, soaked in hot water for 15′
1/2 cup oats
1 tsp lemon extract
for the filling:
1 cup raw cashews, soaked for 8 hours
100 gr. blueberries
4 Tbsp agave or maple syrup
1 Tbsp lemon juice
1 Tbsp coconut oil
cocoa nibs, mint leaves, blueberries
In a blender pulse almonds, dates and lemon extract until you get a nice paste. Spread this sticky crust on a ring mould and refrigerate for 1 hour. Pulse the ingredients of the filling until smooth. Spread the filling on the crust, even it with a spatula. Garnish with blueberries, cocoa nibs and mint leaves. Place again in the fridge and serve the next day. Enjoy!