Raw Vegan Blueberry Chocolate Crust "Cheesecake Recipe

These steps were written by AI. The original source published this recipe's ingredients without a method, so we reconstructed one from them. The ingredients and quantities are the publisher's; the instructions are ours, and haven't been cooked from. Use your judgement on timings.

1. 01

   Prepare the Crust

   In a food processor, combine the 1/4 cup almonds, 1/4 cup walnuts, 6 to 7 medjool dates, 2 1/2 tablespoons cacao powder, 1 pinch sea salt, and 1/8 cup water. Process until the mixture comes together into a sticky, uniform dough. Press this dough evenly into the bottom of a 20cm (8-inch) springform pan.

   7 min
2. 02

   Blend the Filling Base

   First, make sure the 1 1/4 cups cashews and 1/2 cup macadamia nuts are pre-soaked and drained. In a high-speed blender, combine the cashews, macadamia nuts, 1 cup agave, 1 cup lemon juice, 2 1/2 tablespoons soy lecithin granules, and 1 teaspoon vanilla extract. Blend until the mixture is completely smooth and creamy; you'll want to scrape down the sides of the blender as needed to catch any stray bits and ensure no lumps remain.

   15 min
3. 03

   Incorporate Coconut Oil

   Gently melt the 1 cup coconut oil if it's solid. With the blender running on low speed, slowly pour the melted coconut oil into the filling mixture. Continue blending until the coconut oil is fully incorporated and the filling is smooth and emulsified.

   5 min
4. 04

   Assemble and Swirl

   Pour the creamy filling over the prepared chocolate crust in the springform pan, spreading it evenly across the base. Dot the top of the filling with the 4 tablespoons blueberries. Using a skewer or knife, gently swirl the blueberries into the filling to create a marbled effect.

   5 min
5. 05

   Chill to Set

   Place the cheesecake in the refrigerator for at least 4 hours, or preferably overnight, until it is completely firm. This chilling time allows the coconut oil to solidify and set the cheesecake's texture.