A few years ago, when I started experimenting with fit cakes and treats, I came across this recipe on a vegan website. Since then, this raw vegan blueberry cheesecake quickly entered the list of my Top 10 recipes to make over and over again.
Being ready in 5 minutes and not requiring any baking makes it perfect for a warm summer evening. I tried it with all different fruits, but today I’m about to give you the original recipe.
P.S. -Try it with a swirl of peanut butter on top for extra yumminess.
Ingredients:
200g dates
150g walnuts
50g cashews
70g coconut flour
200g canned coconut milk
150g frozen blueberries
Method:
Start making the first layer by blending together the dates and the walnuts, and press this mixture into a high-sided cake tin. Then make the second layer by blending together the cashews, half of the coconut flour and half of the coconut milk. You will get a creamy mixture you will then pour on top of the first layer. Freeze for at least 20 minutes. Meanwhile make the third and last layer by blending together the coconut flour and the coconut milk you set apart before with the blueberries. Pour it on the second layer and freeze until set. Take the cake out the refrigerator 10 minutes before serving and top it with a swirl of peanut butter or fresh blueberries.
