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Course Cake
Keyword blueberry, cheesecake, glutenfree, raw, summer, vegan
Servings 10

Ingredients

Blueberry Layer

  • 170 g coconut flour
  • 1 tsp ground vanilla
  • 200 g natural cashews sowaked in water
  • 3 tbsp coconut oil at room temperature
  • juice of a lime
  • 1 cup agave syrup
  • 1/2 tsp salt
  • 1 zest and juice lime
  • 1/2 cup blueberries

Base

  • 1 cup raisins soaked in water for an hour
  • 10 dates soaked in water for an hour
  • 60 g almond flour
  • 80 g coconut flour
  • 1 tsp ground vanilla

Instructions

Base

  • In your food processor/high speed blender blend together all ingredients. Line a rectangular loaf pan and gently press the crust into the pan. Transfer to the freezer for 30 minutes.

Blueberry Layer

  • Blend the cashews, coconut oil, lime juice and agave syrup until smooth. Now add the salt, zest and coconut flour.
  • Remove from your food processor/blender and divide the dough into 2 bowls. Leave one bowl as it is (this is your cashew vanilla dougand add to the second one: 1 cup blueberries (pureed), 2 tbsp coconut oil, 1 tsp guar gum.
  • Take out your loaf pan with your date walnut crust and spread the cashew vanilla dough onto the crust. Return the whole thing to the freezer for an hour at least.
  • Then continue with the blueberry dough and spread it on top of the cashew layer. Place the cake in the freezer for 4 hours or overnight.
  • Remove the whole cake from the tin, then cut it into bite sized square pieces.
  • I decorated my cheesecake bites with melted raw chocolate and freeze-dried berries.