Another Thursday night came and went, which means it was time for another treat to take to the Santa Monica pier to share with everyone. I think last week was the best concert yet! We had a giant group of us, lots of wine, yummy cheeses, and best of all, Blueberry Lemon Raw Vegan Cheesecakes for dessert which were a huge hit, with vegans and animal eaters alike! Anytime I can create a raw vegan meal that goes over with a whole crowd, I consider that a real sucecss! So many people are weirded out by raw and vegan food, mostly because they have probably tried things with all of those processed fake soy products in them. This recipe is nothing but pure delicious ingredients and it is actually super easy to make as long as you have a blender. Blueberry Lemon Raw Vegan Cheesecake (Adapted from Sweetly Raw) (Difficulty-Moderate; Makes 12 Individual Cheesecakes) For the Crust: 2/3 c almond meal 3/4 c unsweetened shredded coconut 1 Tbsp raw honey 1 1/2 Tbsp organic virgin coconut oil 2 tsp water 1/4 tsp pink himalayan salt For the Blueberry Jam: 1/2 c organic blueberries (I used frozen) 1 1/2 tsp ground chia seed For the Filling: 2 c organic blueberries 1 1/2 c cashews 1/4 c raw honey juice and zest from 1 organic lemon 1/3 c melted organic coconut oil pinch of salt Make the Crust: Combine the almond flour, coconut, honey, and salt in a food processor. Add the oil and water - pulse to bring all ingredients into a dough. Add another 1/2 — 1 teaspoon water if needed to keep the mixture held together when pressed in your hand. Press evenly into the bottoms of a muffin pan. Make the Blueberry Jam: Mash the blueberries with a fork until juicy but still chunky (I used frozen, thawed berries which let all the juices out as they thaw). Stir in the ground chia seeds. Let sit for at least 20 minutes (or while making the filling), until the chia thickens the mixture into a “jam”. Make the Filling: Blend all except the oil in a high speed blender (may need the tamper). Add the oil and blend again (or whisk in) until completely smooth. Pour half the filling evenly over the crust. Spoon blobs of half the “jam” over top and swirl in with a chopstick. Pour the other half of the filling over top and repeat with the remaining “jam”. Chill in the fridge for at least 8 hours, or overnight.
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