Raw Blueberry Vegan Cheesecake

• 1/2 cup hazelnuts
• 2 cups medjool dates
• 1/3 cup cacao powder unsweetened
• 2 tablespoons malt syrup rice
• 2 cups raw cashews soaked overnight- the only way the texture gets really silky in the end!
• 3/4 cup almond milk
• 2 cups blueberries
• 2 tablespoons malt syrup rice
• 1 tablespoon vanilla extract
• 1/3 cup coconut oil
• 1/8 teaspoon sea salt Himalayan
• 1 tablespoon acai powder

1. Put the nuts into the food processor and blend for until the nuts are nicely crushed but not meal already
2. Add the pitted medjool dates and the cacao powder and rice syrup and blend again until a sticky mix forms.
3. Press this into the base of a cake tin and place in the freezer.
4. For the filling simply blend cashews first until smooth. Add the rest of the ingredient and blend again. Now spread the filling over the base and freeze for about 3 hours.
5. (Refrigerating also works but the texture will be really soft). I usually freeze it and put it then after eating some pieces in the fridge.

hazelnuts, medjool dates, cacao powder, malt syrup rice, cashews soaked, almond milk, blueberries, malt syrup rice, vanilla, coconut oil, salt, acai powder

Taken from www.yummly.com/recipe/RAW-BLUEBERRY-VEGAN-CHEESECAKE-1260882 (may not work)