Raw vegan blueberry cake

desserts summer Autumn
Total: 18 hr 40 min. | Active: 30 min.
vegan, lactose-free

Cashew nuts are one of my favourite ingredients. They can be enjoyed sweet or savoury, and can be used to make milk, cheese or cheesecake! Desserts made of raw ingredients are an easy way to create a luxurious vegan dessert. This cheesecake is not overly sweet and is jazzed up with lemon juice and blueberries, giving each layer a wonderfully fruity flavour. You'll be only too happy to receive unexpected guests with this dessert in your freezer!

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Ingredients

for 12 pieces

Cashew nuts
380 g cashew nuts
Base
175 g Medjool dates, pitted
65 g rolled oats
55 g hazelnuts
½ tsp cinnamon
Filling
4 tbsp maple syrup
6 tbsp coconut oil, melted, left to cool
1  lemon, use only the juice
4 tbsp water
350 g blueberries

How it's done

Cashew nuts

Soak the nuts overnight in cold water.

Base

Pour the boiling water over the dates, leave to absorb for 10 mins., drain well. Blitz the rolled oats and hazelnuts in a food processor, add the dates and cinnamon, then puree. Transfer the mixture to the prepared tin, press down flat. Refrigerate the base until needed.

Filling

Drain the cashew nuts, puree the nuts in a food processor/blender along with all the other ingredients up to and including the water. Spread half of the filling over the base, smooth down. Top with 50 g of blueberries. Puree the remainder of the filling with 250 g of blueberries, transfer to the tin and smooth down. Top with the remaining 50 g of blueberries. Place the tin in the freezer for at least 6 hrs.

Allow the cheesecake to thaw out for approx. 30 mins. prior to serving.

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