Raw Blueberry Vegan Cheesecake

I love vibrant colors in cakes and this is the reason why I wanted to try a blueberry raw vegan cake after seeing so many pictures on Pinterest. I remembered mixing blue and red to get violet so I tried an Acai-blueberry combination 🙂 I hope you have fun trying it!

Ingredients
(Serves 10)

Base
– 1/2 cup hazelnuts and 1/2 cup almonds (use any other nuts if you like)
– 2 cups medjool dates
– 1/3 cup cacao powder (unsweetened)
– 2 tbsp rice malt syrup

Filling
– 2 cups raw cashews (soaked overnight- the only way the texture gets really silky in the end!)
– 3/4 cup almond milk
– 2 cups blueberries
– 1/3 cup coconut oil
– 2 tbsp rice malt syrup
– 1 tbsp vanilla extract
– 1 tbsp Natvia sweetener
– 1/8 tsp Himalayan sea salt
– 1 tbsp of Acai Powder (Mine is from Organicburst)

Method base
Put the nuts into the food processor and blend for until the nuts are nicely crushed but not meal already. Add the pitted medjool dates and the cacao powder and rice syrup and blend again until a sticky mix forms. Press this into the base of a cake tin and place in the freezer.

Method Filling
For the filling simply blend cashews first until smooth. Add the rest of the ingredient and blend again. Now spread the filling over the base and freeze for about 3 hours. (Refrigerating also works but the texture will be really soft). I usually freeze it and put it then after eating some pieces in the fridge.