Raw VEGAN cheesecake

This *CHEESE*cake simply tastes like HAPPINESS!

*No sugar added

*Gluten-free

*Egg-free

*Dairy-free

It is 100% VEGAN… and it is DIVINELY GOOD!

You can make it for a loved one’s birthday (I would be the happiest person if someone made this cake for my birthday - subtle message haha – ), or make it for yourself, portion it by cutting it into small cubes/individual servings, and freeze it.
Defrost 1 cube at a time to treat yourself if you have a little sugar craving.

Ingredients

Servings: 12 slices

For the frosting:

• 2 cups raw cashews
• Juice of one lemon or lime
• ½ tsp powdered stevia
• 6 tbsp coconut oil
• ½ tsp liquid vanilla
• 1½ cups blueberries (you can use raspberries)

For the gluten-free crust:

• ½ cup dates (about 5 dates)
• 1 cup pecans
• ½ cup unsweetened shredded coconut
• ¼ tsp powdered stevia
• ¼ tsp Himalayan pink salt
• 2-4 tsp unsweetened almond milk *optional
• Lime or lemon zest, for garnish

Instructions

1. Place the cashews in a bowl and cover with water.
2. Soak for at least 3 hours or overnight and rinse before using them for the recipe.
3. To prepare the gluten-free crust, grind the dates, pecans, shredded coconut, stevia, and pink salt in a food processor until the mixture sticks together when pressed. *If your dates are very dry, you may need to add 2 to 4 tsp of unsweetened almond milk*.
4. Empty and spread the crust mixture evenly into a 7-inch pie dish and press firmly.
5. Place the crust in the freezer while you prepare the frosting.
6. To make the frosting, pour the cashews, lemon juice, stevia, coconut oil, and vanilla into the food processor and blend until the frosting becomes silky.
7. Remove the chilled gluten-free crust from the freezer and pour part of the frosting over the crust, filling to 2/3 of the total cake height.
8. Return the cake to the freezer.
9. Add 1 cup of blueberries to the remaining frosting in the food processor and blend until smooth.
10. Pour the blueberry mixture over the chilled cake, cover, and freeze for about 5 hours.
11. Before serving, thaw the VEGAN cake in the refrigerator for 3 hours and garnish with the remaining half-cup of blueberries and the lime or lemon zest.

Enjoy! Health is a way of life!