Raw vegan blueberry cake


Total time: 18hr 40m
Preparation Time: 30m

Servings
For 12 piece


Author

Lauren  - laurencariscooks


Nutritional Information

Contains 363 Kcal, 8g Protein, 28g Carbohydrates, 25g Fat


Ingredients

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

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Instructions

  • 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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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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