ORGANIC RAW VEGAN WILD BLUEBERRY CHEESECAKE
THINGS TO GATHER
*1 CUP OF ORGANIC DATES (Pit The Dates & Soak Them In Purified Water)
*1/2 Cup Of Organic Almond Meal (You Can Make Your Own From Fresh Organic Almonds Or Purchase Organic Almond Meal Already Pre-made)
*1/2 Cup Of Organic Coconut Milk (I made my own from fresh organic coconuts ~ though you can use from BPA free can of vegan full fat organic coconut milk if you don’t have access to fresh coconuts)
* 1 Cup Of Organic Frozen Wild Blueberries ~ Wild Blueberries are preferable (due to the amazing energetic healing energy) or regular organic blueberries will work just fine too if that is all you have access to. Organic WILD BLUEBERRY is KEY here ~ you do not want conventional blueberries due to potential pesticide sprays that are put on precious conventional blueberries.
*2 Tablespoons Of Fresh Squeezed Lemon Or Fresh Squeezed Orange Juice (So you need 1 organic lemon or 1 organic orange ~ whatever is easiest to gather)
*4 Tablespoons Of Organic Raw Coconut Nectar or Organic Raw Honey (either one will work for your natural sweetener and is easy for you to gather)
*Pie Bowl Or Pie Dish
*1 Teaspoon Of Pink Seasalt
* 1 1/2 Cups Of Organic Cashews (Soak)
*1/2 Cup Of Organic Walnuts (Soak)
MAKE YOUR CRUST: In food processor add 1 cup of soaked pitted organic dates + 1/2 cup of almond meal + 1 teaspoon of pink seasalt and then place inside your ingredients into cheesecake pie bowl or dish. Make sure you line it with parchment paper 1st before adding your crust mixture.
MAKE YOUR CHEESECAKE FILLING: Here you want to add your soaked organic cashews and walnuts, 2 Tablespoons Of Organic Orange or Lemon Juice, 2 Tablespoons Of Organic Raw Coconut Nectar or Organic Raw Honey & 1/2 Cup Of Organic Coconut Milk in your food processor. This mixture should be super creamy smooth. Then pour on top of crust mixture in cheesecake pie bowl (this is your 2nd layer of the cheesecake).
MAKE YOUR BLUEBERRY TOPPING: In food processor add your 1 cup of Organic Wild Blueberries + 2 Teaspoons of Organic Raw Coconut Nectar or Organic Raw Honey ~ this mixture should be super smooth and then pour on top of your cheesecake pie bowl (this is your 3rd layer).
Now place your cheesecake into freezer for a good 3 to 4 hours before serving. After your cheesecake has been in the freezer you can add some more organic wild blueberries on top for decorative fun!
Another View of the Organic Vegan Raw Wild Blueberry Cheesecake:
Slice & Serve (Serves 6 to 8 ~ Depending On How Big/Small Your Slices Are)
Happy Eating ! Inspirational Divine Chef “Krystal McWinn“