Raw Orange and Blueberry "Cheesecake"
This is delectable! All fruit, all the time. This cake has a vibrant array of colors that are naturally pleasing to your pretty little eyes. As winter continues to draw nearer, I do the same with my warm clothing and scarves (draw them nearer, that is). The cold weather creates... Read More
Ingredients You Need for Raw Orange and Blueberry Cheesecake [Vegan]
How to Prepare Raw Orange and Blueberry Cheesecake [Vegan]
To Make the Crust:
- Process the nuts and dates/raisins in your food processor until the nuts have become crumbs and the mixture sticks together when you press it. Press into the bottom of a spring-form pan and put in the refrigerator.
To Make the Orange Cheesecake:
- Blend all ingredients (except orange zest) in your high-speed blender until very smooth, then add in the orange zest with a spoon. Reserve 1/4 cup of this mixture for the blueberry topping - pour the rest onto your crust and put in the freezer.
To Make the Blueberry Layer:
- Blend the blueberries and the 1/4 cup of cheesecake mixture in your food processor or blender until creamy but still with small pieces of blueberry for texture. Spread this over your cheesecake and keep in the freezer or fridge overnight. If you can wait a day — this is best after two days (and not frozen, of course) enjoy with sliced oranges and blueberries.
Nutritional Information
Total Calories: 5076 | Total Carbs: 439 g | Total Fat: 358 g | Total Protein: 112 g | Total Sodium: 296 g | Total Sugar: 59 g
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Just making this now with a few alterations to make it an alkaline cake aligning with Dr. Sebi\’s food list. It\’s for my brother in law\’s b\’day so I hope it will turn out well :) Will let you know after tomorrow !
We’re so glad you enjoyed it! If you got any pictures of your creation make sure to tag us using #Foodmonsterapp on Instagram so we can feature you on our page!
I made this dessert two days ago and my guests enjoyed it very much! This was my second try and I modified it slightly by 1) using grilled almonds for the crust, and 2) adding one table spoon of honey to the maple syrup. It was perfect! I kept it in the freezer until the last minute and it is not too difficult to cut it at serving time. The nuts & coconut oil do not freeze hard.