Blueberry Swirl Cheesecake by @rainbowplantlife 💜
1/2 cup hazelnuts
4 Medjool dates
1/4 tsp cinnamon
Pinch sea salt
1/2 tsp coconut oil, melted
3/4 cup raw cashews, soaked for 8 hours
1/4 cup coconut milk
1.5 TBSP raw coconut nectar
2 TBSP lemon juice
1/2 tsp lemon zest
2 TBSP coconut oil, melted
1/4 tsp vanilla extract
1/8 tsp sea salt
1/3 cup blueberries
cup blueberries + extra for garnish
Grease the bottom of a 4 inch springform pan.
For the crust, blend all ingredients in a food processor until you have a sticky dough. Press the dough onto the bottom of the pan. Place in the freezer while you make the filling.
For the filling, blend all of the ingredients in the food processor until you have a smooth, creamy texture. Pour the filling over the crust. Disperse 1/3 cup blueberries throughout the batter.
For the topping, mash 1/4 cup blueberries with a fork. Pour the berries into a strainer and reserve the juice. Spoon the juice on top of the cake and use a sharp utensil to make a swirl pattern. Top with additional blueberries, if desired.
Let cake set in freezer for 4 hours. Before eating, leave cake at room temperature for 30 minutes. Enjoy! #letscookvegan