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Healthy dessert really is a thing!
Try some purple luscious deliciousness in the form of an immunity boosting vegan berry cheesecake infused with elderberry for an additional zing and wellness boost.
½ cup desiccated coconut
1 cup raw almonds
¼ cup pure maple syrup
1 Tbs melted coconut oil
1 Tsp pure vanilla extract
1 cup raw cashews (soaked overnight OR for 2 hrs covered with warm water), drained
1 ¾ cup blueberries – fresh or frozen, (if frozen, defrost before using)
2 Tbs fresh lemon juice
⅓ cup melted coconut oil
¼ cup pure maple syrup
2 Tbs of Power Super Foods Elderberry Powder
Pop the almonds, desiccated coconut, maple syrup, melted coconut, and vanilla into a food processor.
Process until the ingredients form together into a sticky coarse crumb.
Firmly press the cheesecake base crumb into a 9-inch baking pan lined with baking paper if needed.
Put this into the freezer while you make the berry layer.
Ensure ingredients are at room temperature
In a high speed blender, add the cashews, blueberries, lemon juice, coconut oil, maple syrup, blueberries and Elderberry Powder.
Blend until creamy and super smooth.
Get the cake pan from the freezer and pour the blueberry cheesecake batter into it. Ensure you tap the pan to spread the cheesecake batter evenly and remove potential air bubbles.
Leave in the freezer for approximately 30-60min and your cheesecake is ready to eat!
Top with your choice of fresh berries serve with coconut ice cream… yum!
You can freeze the whole cheesecake and defrost it about 20-30 minutes before serving OR you can store in the fridge for about 4 days in an airtight container.
Recipe by @livesimplyraw
