Vegan Blueberry Chaga Cheesecake
Try this irresistibly smooth, tart and tangy vegan blueberry cheesecake with our Chaga Liquid Extract Flavouring...
For the crust:
3 cups nuts (walnuts and pecans)
2 tbsp shredded coconut
1/2 tsp cinnamon
1/2 tsp vanilla powder
For the filling:
3 coconuts (flesh)
Water from 1 coconut
1 cup cashews
2 tbsp cacao butter
1.5 cup blueberries
1/2 cup maple syrup
20ml Chaga Liquid Extract Flavouring
Fresh blueberries, fruit and edible flowers (optional)
Add the nuts to a food process and grind into a course meal (only a few seconds), add the coconut, cinnamon and vanilla, then add the dates slowly, until a sticky mixture forms.
Press the mixture into a tart pan lined with cling wrap, and set in fridge while you make the filling.
Blend all the ingredients until smooth. Mixture should be quite thick.
Pour into the prepared crust, and let set in the fridge for at least 3 hrs.
Once firm, add toppings (if you’re using them)
Slice and enjoy!
You can also freeze the tart into individual portions and consume like a frozen cheesecake.
Lasts 3-5 days in fridge.