Ingredients:
2 cups (300g) raw cashews, soaked overnight
Juice of 1 lemon
½ cup (110g) coconut milk (use homemade for the raw version or full-fat for the vegan one)
2 tablespoons sea moss gel
2 tablespoons organic raw honey or raw agave nectar (for strict vegans)
1 cup (100g) blueberries (fresh or frozen)
1 cup (175g) dry pitted dates, soaked overnight
½ cup (70g) raw almonds
A pinch of pink salt (optional, to enhance flavor)
Instructions:
Drain and rinse the soaked cashews and dates.
In a high-speed blender, combine the cashews, lemon juice, coconut milk, sea moss gel, honey or agave nectar, and a pinch of pink salt.
Blend until smooth and creamy.
Add the blueberries and blend briefly to incorporate them while keeping some texture.
Roughly chop the soaked dates and raw almonds, then fold them into the mixture.
Pour the mixture into a container and refrigerate for at least 2 hours to set.
Serve chilled and enjoy your Blueberry Sea Moss Bliss Cheesecake!
This recipe combines the creamy texture of cashews with the sweetness of blueberries and dates, enhanced by the nutritional benefits of sea moss gel. It’s a delightful and healthy treat! 🌟🍋🍇