Many have asked if we could post the recipe for Raw Vegan Blueberry Coconut Cheesecake which Abby prepared at her last Intro to Raw Foods class in our stores. Of course, we are much obliged! I mean, come on, look at this--we couldn't control ourselves long enough to get a photo of the full cheesecake! So here it is, let us know how yours turned out! Raw Vegan Blueberry Coconut Cheesecake by Abby Cahn Anton of Super Simple Super Foods ©2017
Serves 16 – 24 Crust:
- 1 cup brazil nuts
- 2 cups walnuts (preferably soaked and dehydrated)
- 1/4 cup raisins
- 3 medjool dates
- 1/8 cup ground golden flax seed
- 1/8 cup coconut flour
- 1/4 tsp Sunfire salt
- Coconut oil
- 4 cups blueberries (can substitute other fruit such as strawberries or cherries)
- 2 cups coconut cream
- 1/4 tsp. Sunfire salt
- 1/4 tsp. cardamom
- 1/4 tsp. vanilla extract (or 2 tbs. Sunfire Superfoods vanilla agave nectar)