Easy Cacao & Blueberry (Vegan) Cheesecake Recipe
Looking for an easy and vegan cheesecake recipe? This cacao and blueberry cheesecake is ready in under 30 minutes to put in the freezer.
Ingredients
- 1 1/2 cup almonds, whole or already in flour stage
- 1 1/2 cup cashew nuts
- 1/2 cup coconut oil melted
- 2/3 cup maple syrup
- 2 tsp vanilla extract
- 2 tbsp raw cacao powder
- 1/2 can coconut milk (200mL)
- 100 g frozen blueberries
- berries to decorate
Instructions
- Soak the cashew nuts in boiling water.
- Reduce the almonds to a fine flour in a powerful food processor. Add the cacao powder, 1/4 cup coconut oil, 1/3 cup maple syrup, and 1 tsp of vanilla extract. Blend into a coarse mixture.
- Press the mixture into a lined springform pan to make the base of the cheesecake. It should be even and cover all the bottom of the mold.
- Place the cheesecake pan into the freezer to set.
- Drain the cashew nuts. Place them into the cleaned food processor, with the rest of the melted coconut oil, coconut milk, maple syrup, vanilla extract and the frozen blueberries.
- Blend the "cheese" filling until smooth, this might take a minute.
- Spread the "cheese" filling onto the set base in the cheesecake pan, tap on the counter to make it even. Put back into the freezer to set, approximately three hours.
- Remove from the freezer at least two hours before serving. Decorate with berries or grated chocolate.