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Description
Finally a vegan cheesecake that tastes like the real one!
Ingredients
US|METRIC
10 SERVINGS
- 1/2 cup hazelnuts
- 2 cups medjool dates
- 1/3 cup cacao powder (unsweetened)
- 2 Tbsp. malt syrup (rice)
- 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
- 2 Tbsp. malt syrup (rice)
- 1 Tbsp. vanilla extract
- 1/3 cup coconut oil
- 1/8 tsp. sea salt (Himalayan)
- 1 Tbsp. acai powder
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Directions
- 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.
- 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.
NutritionView More
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480Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories480Calories from Fat250 |
| % DAILY VALUE |
| Total Fat28g43% |
| Saturated Fat9g45% |
| Trans Fat |
| Cholesterol |
| Sodium45mg2% |
| Potassium660mg19% |
| Protein10g |
| Calories from Fat250 |
| % DAILY VALUE |
| Total Carbohydrate54g18% |
| Dietary Fiber6g24% |
| Sugars40g |
| Vitamin A4% |
| Vitamin C10% |
| Calcium10% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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