Make this delightful frozen vegan treat late summer when blueberries are at their very best. This cake is elegant, lightly sweet, decadent without being heavy and the color is absolutely gorgeous.. Don’t you love the beautiful purple- blue hue of this cake?
Its best eaten slightly defrosted but still partly frozen. I recommend leaving it out on the kitchen counter for about 20 minutes before serving.
Blueberry Cheesecake
Makes 6-8 servings
- 250 gms, about 10-12 oz fresh blueberries or frozen
- 1 teaspoon vanilla extract
- 1 can/ 14 fl oz/400 ml full fat coconut milk
- 1 tablespoon pure maple syrup
- 1 pinch of sea salt
- 1 tbsp lemon juice
- 2 oz/ 50 grams raw cashews, soaked
Base
- 2 tablespoons pumpkin seeds
- 4 oz/ 100 grams oatmeal,
- 2 oz/30 gms almonds
- 1 tablespoon chia seeds
- 6 soft Medjool dates
- 1 tbsp virgin coconut manna or oil
- Soak the cashews for about one hour in warm water or overnight.
- Pan roast the almonds with the pumpkin seeds in a pan or dry skillet without oil until they begin to get toasty ( you can smell them). Let them cool. Chop the almonds and pumpkin seeds in a food processor by pulsing a few times. It should be coarse like sand.
- Dry roast the oatmeal in the same pan for 3-4 minutes till slightly brown. don’t walk away, the oats burn very quickly.
- Mash the dates and mix them with the pumpkin seeds, almonds, oatmeal, coconut oil and salt until you get a sticky dough.
- Spread and press the dough for the cake base in a small springform pan with a spatula.
- Now blend the soaked cashews with coconut milk, maple syrup, lemon juice, the blueberries ( save a few for the topping). Pour the blueberry mixture into the cake base.
- Freeze the cake for at least four hours in the freezer.
- Let the cake thaw for a few minutes before serving. Garnish with the remaining blueberries.
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