1 cup raw walnuts
1 cup shredded coconut
4-7 dates, pitted
**agave if needed
In a food processor, pulse all ingredients until the dough is moldable but not sticky.
Line the bottom of a pie pan or spring cake pan.
Place in your fridge to harden while you make your cake.
3 cups raw cashews (soaked overnight or a couple hours)
1/2 cup agave nectar
1/4 cup lemon juice
2 vanilla beans, seeds scraped
3/4 cup coconut oil
Place all ingredients in your food processor blender and blend until well combined and smooth.
Add to your crust and place in the freezer for 2 hours, or so…
1/2 bag frozen blueberries
4-6 dates to taste
1/4 cup agave or more to taste and desired consistency
Combine all ingredients in a blender and blend until you reach your desired consistency.
Top your cheesecake with your blueberry sauce and VOILA! Raw Vegan Cheesecake!