Ingredients
| 250 g pecans |
| ¼ cup coconut shreds |
| 5 tbsp coconut oil |
| 2 whole medjool dates |
| 2½ cups cashew nuts (soaked) |
| 3 tbsp cacao powder |
| ⅚ cup coconut milk |
| 2 tsp vanilla essence |
| ⅛ tsp salt |
| 1 tbsp maple syrup |
| 2 tbsp lemon juice |
| 1 pack blueberries (optional; or raspberries) |
Preparation
Read full directions on Champagne and Chips at http://www.champagneandchips.com/vegan-chocolate-cheesecake-slice/
