Can I make blueberry and acai berry cheesecake [vegan, raw, gluten-free] without refined sugar?

Yes! Try sweetening with maple syrup, dates, or coconut sugar instead.

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Blueberry and Acai Berry Cheesecake
[Vegan, Raw, Gluten-Free]

JM By: Judy Moosmueller

Author Bio

Hi, I am Judy. Food is one of my greatest passions, and I love how... Read More

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Blueberry and Acai Berry Cheesecake [Vegan, Raw, Gluten-Free]

460

Dairy Free

Made with natural, low-glycemic sugars and plenty of other wonderfully healthy ingredients like activated nuts, superfoods of dried berry powders such as acai, pomegrante, maca and cacao, this cheesecake is full of enzymes, minerals and amino acids. Raw desserts are the best.

Ingredients You Need for Blueberry and Acai Berry Cheesecake [Vegan, Raw, Gluten-Free]

For the Filling:

1 cup raw cashews, soaked
Juice of one lemon
1/3 cup coconut oil, melted
1 tablespoon tahini
1 teaspoon vanilla essence
5-10 dates
1/2 cup mashed banana (2 or 3 bananas, peeled and mashed with a fork)
2 cups fresh blueberries
1/3 cup açaí powder

For the Crust:

2/3 cup cacao nibs
1/2 cup raw walnuts
5-10 dates
1 teaspoon vanilla essence

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How to Prepare Blueberry and Acai Berry Cheesecake [Vegan, Raw, Gluten-Free]

To make crust, set aside 1/4 cup of the cacao nibs. Place remaining nibs, walnuts, dates, and vanilla in a food processor and grind until crumbly dough has formed. Check moisture level by pinching the dough to ensure it sticks - if not, blend in a little water, a teaspoon at a time. Transfer to a bowl and mix in remaining cacao nibs. Cover until needed.
To make filling, in a food processor or blender, mix the cashews with the juice, nectar, and oil. Blend until completely smooth. Add acai, vanilla, banana mash, tahini, dates, salt, and half the blueberries. Blend again.
To assemble, in a 9 inch springform pan, distribute crust mixture evenly and press down to form a compact flat layer. Pour filling on top. Cover, and place in freezer for about an hour. Remove the chilled cake and decorate with the remaining blueberries, pressing down slightly to make them stick. Re-cover and freeze for another 2-3 hours. To serve, release cake from pan and defrost for 3-4 minutes to soften.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.