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Raw vegan blueberry-lemon cakes


  • Author: Joey

Description

Decadent raw vegan blueberry-lemon cheesecake with white chocolate sauce.


Ingredients

CRUST

  • 1/2c raw pecans
  • 1/2c almond flour
  • 2 scoops Genuine Health vanilla protein powder
  • 6 chopped Medjool dates
  • 1/4c maple syrup
  • 1tbsp almond butter
  • 2 tbsp dried blueberries
  • Zest of 1 lemon

VANILLA CHEESECAKE FILLING

  • 1/2c soaked raw cashews
  • 3 tbsp water
  • 1 tbsp fresh lemon juice
  • 3 tbsp maple syrup
  • 1/2c liquefied coconut oil
  • 1tsp vanilla

BLUEBERRY-LEMON FILLING

  • 1/2c soaked raw cashews
  • 3 tbsp water
  • 2 tbsp blueberry juice
  • 3 tbsp maple syrup
  • 1/2c liquefied coconut oil
  • 1tsp lemon flavour
  • 1/2 tsp Just Blends butterfly pea flower powder
  • 1 scoop E3live Blue Majik

WHITE CHOC SAUCE (optional)

  • 1/4c liquefied cacao butter
  • 1/4c liquefied coconut butter (not oil)
  • 2 tbsp liquefied coconut oil (neutral taste)
  • 3 tbsp maple sugar
  • 1 tsp liquid vanilla

Instructions

CRUST

  1. Combine pecans, almond flour & protein powder in a small blender and pulse until you get tiny pieces
  2. Add remaining ingredients and pulse a few times until it binds together
  3. Press into square molds with your fingers

VANILLA CHEESECAKE FILLING

  1. Process everything except coconut oil in a high speed blender until smooth
  2. Add liquefied coconut oil
  3. Pour over the crust and set in freezer for about 30 min

BLUEBERRY-LEMON FILLING

  1. Process everything except coconut oil in a high speed blender until smooth
  2. Add liquefied coconut oil
  3. Pour over the previous layer and set in freezer for at least 2h. (I prefer to leave mine overnight)

WHITE CHOC SAUCE (optional)

  1. Blend everything in a high speed blender until smooth
  2. Pour over cakes using a squeeze bottle