Raw vegan cheesecake

Hi sweets! 

A few weeks ago I made this delicious two layered cheesecake. For all of you who want to try this.. the recipe!! 

Raw, vegan, blueberry & raspberry cheesecake

What you need
bottom
1 cup soft dates
1/2 cup buckwheat
1/2 cup almonds or walnuts
2 tbsp coconut grater
pinch of salt
1 tbsp date syrup (if the dough is not sticky enough)
filling
1 cup soaked cashews
5 tbsp melted coconut oil
5 tbsp agave syrup
juice of 1 lime
1 tsp vanilla powder
pinch of salt
4 tbsp blueberries
4 tbsp raspberry

What to do:
1. Grease your tin with coconut oil.
2. Mix all ‘bottom’ ingredients in a food processor and press the dough in your tin.
3. Mix in your food processor the cashews, coconut oil, agave syrup, vanilla, salt and lime until smooth. Divide into 2 compartments.
4. Mix half of the stuffing with raspberries and the other half with your blueberries. Wash your food processor in between so the colors do not mix.
5. Spread the filling over the bottom. You can create layers but you can also blend.
6. Put the cake for 1 to 2 hours in the freezer. If you freeze the cake then let it cool off for at least half an hour before serving.

ENJOY!!!

Love,

Beautyblends