How to Make Vegan Blueberry Cheesecake (No Cashews)

Vegan Date And Cashew Dessert

The one secret to making the perfect vegan blueberry cheesecake is to blend the cashews as long as you can.

Recipe Summary Vegan Date And Cashew Dessert

Great for an afternoon snack that helps curb the sweet tooth, too!

Ingredients | Vegan Blueberry Cheesecake (No Cashews)

1 cup pitted dates

1 ¼ cups raw cashews

orange, zested

¼ teaspoon ground cardamom

½ cup coconut flakes, or as needed

Directions

Grind dates in a food processor until smooth; add cashews and continue to process until finely ground.

Transfer the cashew mixture to a large bowl. Mix orange zest and cardamom into the cashew mixture. Divide and shape mixture into 1-inch balls.

Spread coconut flakes into the bottom of a shallow dish. Roll balls in coconut to coat.

You could substitute nutmeg for the cardamom.

If flakes have a hard time sticking to the outside of the balls, add coconut to mixture before turning them into balls.

Keep refrigerated until ready to serve.

Info | Vegan Blueberry Cheesecake (No Cashews)

prep: 15 mins total: 15 mins Servings: 20 Yield: 20 1-inch balls

TAG : Vegan Date And Cashew Dessert

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