RAW Vegan, Blueberry Cheesecake Made From Whole Foods
Raw blueberry cheesecake is bursting with zingy flavours with a chewy spiced base.
Equipment
- High speed blender
- - Shallow cake tin
Ingredients
For the base
- 1.5 cups cups dates
- 1 cup walnuts or pecans
- 1 cup shredded flaked or desiccated coconut
- 2 tbsp chia seeds
- 3 tbsp agave maple or rice syrup
- 1 tbsp cinnamon
- 1 tsp ginger
- 1 tsp coffee powder optional
For the blueberry topping
- ½ tsp agar agar powder or 3 tbsp of coconut oil
- ½ cup water
- Pinch salt
- 200 g pre-soaked over night, raw cashew nuts. You will need to soak your nuts over night or in warm water for about 3 hours before you try to cream them in your blender. If you don't do this adequately, then your blueberry cream may not be a smooth as it should be for this recipe. Well soaked nuts are also easier on your blender too.
- 1.5 cups blueberries frozen and thawed, or fresh
- 2-3 tbsp sweetener of choice maple agave, brown rice syrup or Xylitol
- 2 tbsp blueberry powder optional
Instructions
- Chop your dates roughly up before adding them to your food processor, along with all other base ingredients except your syrup.
- Process for a few minutes until well broken down but still with texture. You are looking for a crumbly texture, not a smush.
- Add you syrup slowly through the access point in your processor whist still running it. This will quickly bind and you should stop processing once it has so you don't break your mix down too much.
- Now squash your base mix into your tin and press down hard. This mix will not stick to your tin as it's not going to be baked, so you probably don't need to grease or line. Now put into your freezer whilst you get on with your blueberry topping.
- Add all your topping ingredients to a high speed blender and blend until very creamy. You may need to take your blender cup off and bang all your ingredients down from the top a few times to ensure even blending and to get a spin going. The best way to do this is to bang onto a tea-towel. Make sure you whizz on a full spin for at least 30 seconds. You do not want to see pieces of blueberry skin as this means you haven't blended enough.
- Once you have creamed your blueberry topping, pour it over you base a spread out evenly.
- Refrigerate until set then cover with tin foil, avoiding the foil actually touching your cheesecake topping. Or, cut into 8 slices and put into another receptacle for storage. Store in refrigerator at all times. Lasts up to 7 days.
- Serve alone or with extra blueberries, blueberry sauce, ice-cream or chocolate shards.