Are you looking for a decadent and healthy dessert that will satisfy your sweet cravings without any guilt? Look no further than our Raw Vegan Blueberry Chocolate Cheesecake! This delightful treat combines the rich flavors of chocolate with the freshness of blueberries in a creamy and indulgent cheesecake that is entirely vegan. Perfect for special occasions or as a sweet pick-me-up without the guilt, this recipe is a must-try for anyone looking to enjoy a delicious dessert while staying true to their plant-based lifestyle.
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**Raw Vegan Blueberry Chocolate Cheesecake**
**Ingredients:**
For the Base:
– 1 cup dates, pitted
– 1 cup raw almonds
– 2 tablespoons cacao powder
– Pinch of salt
For the Filling:
– 2 cups raw cashews, soaked overnight
– 1/2 cup coconut cream
– 1/2 cup maple syrup
– 1/4 cup coconut oil, melted
– 1 teaspoon vanilla extract
– 1/2 cup fresh blueberries
For the Blueberry Swirl:
– 1/2 cup fresh blueberries
– 1 tablespoon maple syrup
**Instructions:**
1. **Prepare the Base:**
– In a food processor, combine the pitted dates, raw almonds, cacao powder, and a pinch of salt.
– Process the mixture until it comes together and sticks when pressed between your fingers.
– Press the base mixture into the bottom of a lined cake pan and smooth it out evenly. Place it in the freezer to set while you prepare the filling.
2. **Make the Filling:**
– In a high-speed blender, combine the soaked cashews, coconut cream, maple syrup, melted coconut oil, and vanilla extract.
– Blend the mixture until smooth and creamy.
– Pour half of the filling mixture over the prepared base in the cake pan.
3. **Create the Blueberry Swirl:**
– In a small saucepan, heat the fresh blueberries and maple syrup over low heat.
– Mash the blueberries with a fork as they cook until they form a thick compote.
– Drizzle the blueberry compote over the first layer of filling in the cake pan.
4. **Layer the Remaining Filling:**
– Pour the remaining half of the filling mixture over the blueberry swirl layer in the cake pan.
– Use a spatula to smooth out the top layer for a clean finish.
5. **Chill and Serve:**
– Place the cheesecake in the freezer to set for at least 4-6 hours or overnight.
– Once set, remove the cheesecake from the pan, slice it into pieces, and garnish with fresh blueberries before serving.
– Enjoy the creamy and decadent flavors of the Raw Vegan Blueberry Chocolate Cheesecake!
This Raw Vegan Blueberry Chocolate Cheesecake is an ideal dessert for any occasion, offering a blend of sweet chocolate, tangy blueberries, and creamy cashew filling in every bite. Whether you’re sharing it with friends or enjoying a slice by yourself, this recipe will surely become a favorite in your collection of vegan treats. Energize your taste buds while satisfying your craving for a delicious dessert with this irresistible and guilt-free cheesecake that will impress even the toughest dessert critics.
