Spring is here in full bloom and summer is not far away now. Every year I look forward to this time of year and especially to all that nature has to offer during this season. That includes all the delicious berries like strawberries, raspberries, blackberries, currants and blueberries of course.
This recipe came together as I had wanted to make a vegan, raw cake with blueberries.
This blueberry cheesecake is made with cashew nuts instead of cream cheese and does not need to be baked. It also contains neither gluten, dairy or refined sugar. Tastes heavenly and very refreshing so it`s perfect for warmer days.
Wishing you a wonderful holiday tomorrow with lots of sunshine!
Blueberry cheesecake
Ingredients
For the base
- 150 grams teff flakes
- 200 grams dried dates
- 1 tbsp maple syrup
- 1 tbsp coconut oil
For the middle layer
- 300 grams cashew nuts
- 1 tsp ground vanilla
- 50 grams creamed coconut
- 3 tbsp maple syrup
- grated peel of 1 lemon
For the top layer
- 100 grams blueberries
- 120 ml coconut milk, use the firm part of the coconut milk
- 1/2 tsp guar gum
- 1 tbsp maple syrup
Instructions
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Soak cashew nuts overnight in some water. Oil a cake pan (18 cm/8 inches diameter) with coconut oil.
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For the cake base, process all ingredients in a food processor until you have a slightly sticky consistency. Press into the prepared cake pan.
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For the middle layer, drain cashew nuts and place in a food processor along with all the other ingredients. Process until you have a creamy consistency. The creamed coconut should be soft so it is best to knead the package a little before adding it to the food processor.
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Spread the cashew cream onto the cake base.
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For the top layer, blend all ingredients apart from the guar gum. The coconut milk should not be runny, so it is best to use the firm top part of the can. Add the guar gum and mix thoroughly. Spread onto the cake and freeze for at least 2 hours.
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Cake keeps well in the freezer.