Ingredients
Method
- Add the old fashioned oats, pecans, almonds, walnuts, hemp seeds/hearts, olive oil, coconut milk, vanilla extract and dates in the blender. Blend on high speed until a sticky crumbly mixture forms.
- Spoon the mixture out and press it on the bottom of a large springform pan. This will be the base of the cheesecake.
- Soak cashews in water for at least 2 hours. Put 1 cup of raspberries in the blender. Blend until it becomes a smooth puree, then spoon it out into a small bowl.
- Briefly rinse the blender so the redness is gone. Next, add the cup of blueberries and also blend until it becomes a puree. Put the blueberry puree in another separate small bowl and set aside.
- In the blender, add the cashew, coconut oil, maple syrup and vanilla extract. Blend for a few minutes until everything is completely smooth, then add the blueberry and raspberry puree, give it a quick pulse and mix it up with a spoon.
- Pour the mixture on the springform pan, on top of the crust. You may want to stir it a little more, and even it out with something like a spatula so the top is flat.
- Wrap the cake in foil and put it in the freezer to chill for about 4-5 hours.
- Add the raspberries, blueberries and pomegranate juice in the blender and blend until it becomes a puree. Spoon it in a bowl and cover it with foil or wrap and set it aside.
- Once cheesecake has been chilled in the freezer and has become hardened, pour the sauce over it and be sure it drizzles across the entire surface. Re-freeze for another 10 minutes or serve immediately.
- Garnish with finely shredded coconut, blueberries and raspberries (optional).