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Blueberry cheesecake

Servings 1 cake (18 cm/8 inches)

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

  1. Soak cashew nuts overnight in some water. Oil a cake pan (18 cm/8 inches diameter) with coconut oil.

  2. For the cake base, process all ingredients in a food processor until you have a slightly sticky consistency. Press into the prepared cake pan.
  3. 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.
  4. Spread the cashew cream onto the cake base.
  5. 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.
  6. Cake keeps well in the freezer.