Raw Blueberry “Cheesecake” Recipe

Happy 2017! I’m so behind on blog posts and have so much to share with you guys…including a lot of fit travel posts that will be coming soon! Until then, I thought I’d share this amazing recipe that I found on Instagram via @EhVegan. I saw the beautiful pic and decided to track down the full recipe and see if this dessert tasted as good as it looked.

Like most of you guys…I’m trying to eat healthier this year. I had a baby in 2016 and am still trying to get back on track with my diet (lack of sleep makes it so hard!!). So, when I came across this beautiful pic of a “healthy” vegan “cheesecake” I couldn’t wait to try it. Also, I’m struggling with my toddler and his sweet tooth and try to avoid buying anything with processed sugar. When I made this dessert the other night it was a big hit and he absolutely loved it. It’s still a little high in calories and fat – but it’s completely all-natural and every ingredient is easy for your body to process – which means your body will metabolize it quickly and not hold on to the extra fat and calories. It doesn’t include added sugar – only sweetness from dates and maple syrup which is a great alternative and lower on the glycemic index.

 

Silky Raw Blueberry Cashew Cake

Serves: 8 Cooking Time: 1 hour

INGREDIENTS

  • 1/2 cup pitted dates (crust)
  • 1/2 cup almonds (crust)
  • 1/2 tsp vanilla (crust)
  • 1 tbsp water (crust)
  • 2 1/2 cups raw cashews (soaked for 8 hours)
  • 3/4 cup maple syrup (the real stuff)
  • 1 cup blueberries (frozen is definitely best)
  • 1 tbsp coconut oil

INSTRUCTIONS

  1. Soak the cashews overnight in water (or in boiling water for 1 hour if you’re in a pinch).
  2. Using a food processor (or you can use a blender or do small batches in a nutribullet), combine the dates, almonds, vanilla, and water. Pulse as needed to form a sticky, workable dough. This will take a few minutes.
  3. Flatten the dough to fill the bottom of your can or mould (I used a small 6-inch pie pan).
  4. Blend the cashew, maple syrup, blueberries, and coconut oil until smooth. There should be no chunks.
  5. Pour the mixture over the crust and tap the pan to level out the mixture and remove any bubbles.
  6. Freeze the cake for at least 4-5 hours (I leave mine overnight). Leave at room temperature about 15 minutes before eating. I also think the cake would be good served a little softer (just refrigerated a few hours) and it’s more like a mousse cake.

*Recipe is from ehvegan.ca

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