Raw Vegan Blueberry 'Cheese'cake

Yet another raw cheesecake! These are by far my favorite desserts to make, and they're so simple, and so delicious, I really implore you to try it out if you haven't yet. They taste exactly like real cheesecake but are about 8 billion times better for you (that is the actual scientific measurement).

I tried a plain and a Death By Chocolate cheesecake so I thought that this time around I would try something fruity. I took inspiration, drawing heavily from from Carmella's recipe, but I changed a few things.

Raw Vegan Blueberry 'Cheese'cake

Crust:
3/4 cups almonds
1/2 cup fresh shredded coconut
3 tbsp carob chips
1 tsp vanilla
1 tsp raw honey
pinch salt
2 dates

Filling:
2 cups fresh blueberries
1 handful red grapes
1 1/2 cup cashews (unsoaked)
7 tbsp coconut oil
1 tsp dark cocoa powder
1/2-2/3 cup honey
1 tbsp lemon juice
pinch salt

Topping:
1 tbsp honey
1 heaping tbsp dark cocoa powder
1/2 handful blueberries
(add more blueberries for more watery consistency)


-The recipe is so effing simple. Just grind all of the topping ingredients in the food processor and press the mixture into the pan for the crust. I grated fresh coconut with the food processor first instead of using packaged coconut which is sweetened. If you have a food processor - try this, it looks really cool. Or...just as well don't, Your Highness.

-Blah, blah, blah. Self-indulgent comment.

-Next, process the entire filling. Add more honey if it's not sweet enough for you. I doubled the amount of honey from the original recipe. 

-Just spoon the filling onto the crust and make the topping, decorating/just throwing it on there to look fancy.

-I am going to eat this on the roof of my house at 2 AM while I watch the Perseids meteor shower, sitting by my 10$ Wal-Mart brand 'outdoor' lantern. Yay, space!!!

Ex astris, Scientia!

going where no raw cheesecake has gone before