This is truly a revolutionary cake!
Not just because it is a cheesecake without any actual cheese, but because of the amazing flavors, the mouthwatering texture and the endless list of healthy ingredients. Of course, for many people this cake is old news, but in my mind that does not make it less revolutionary. I mean, instead of empty calories from a sugar-loaded and nutrient deficient regular cheesecake, you can actually provide your body and soul with a vitamin bomb loaded with uncooked goods that easily can be utilized by your body. For those of you who prefer taste over health, worry not, this cake is as tasteful as it is healthy. It has a rich chocolate crust combined with smooth citrus-coconut cheesecake filling, and topped with blueberry sweetness…Need I say more? If you are still not convinced I can happily share that I am not alone in my love for this one. My non-vegan cake-loving family cannot get enough, and that is pretty much the best quality check you can get.
At first glance, it might look like a time consuming project, but I promise, this really is a quick fix. You don´t need a cutting board or even a knife, all you need is a food processor, a cake form of some sort and a freezer, and you´re good to go.
Ready for the recipe yet? Ok, here goes….
Rawesome Blueberry Cheesecake
2 cups (5 dl) walnuts, almonds or hazelnuts, or a mixture of different nuts
150 gram dates
¼ tsp himalaya salt (or sea salt)
3-4 tbsp coconut oil
3-4 tbsp cacao powder
Place the nuts in a food processor and pulse to chop. Add the other ingredients and mix until the crust holds together. Then, press the crust into a spring form pan (around 7 ” in size), and put in the fridge. Clean the food processor.
2 cups (5 dl) cashew nuts or macadamia nuts
3/4 cup (2 dl) coconut milk
4 tbsp coconut oil
1 tsp vanilla
3/4 dl juice from an organic lemon
1 tbsp lemon zest
Add all of the ingredients to the food processor and pulse until the filling is smooth. Pour half of the mixture on top of the crust and let it set in the freezer for about 30 minutes.
Use the other half of filling 1.
Add 1 cup of blueberries
Mix the blueberries with the remaining filling, and blend until smooth. Pour filling 2 on top of the first filling and place in the freezer until solid.
1 cup blueberries
1 tsp fiber husk
a bit of lemon juice
If prefered sweeter, add some honey or yacon sirup.
Mix the ingredients in food processor and pour on top of the cake right before serving.
To serve, defrost the cake for about 20 minutes or so in room temperature. Serve with fresh blueberries.