Raw Blueberry Vanilla Cheesecake
Recipes
Hi friends, it’s almost March, time is flying by here and so is summer! The inevitable end of summer and the graceful entrance of fall is upon us. It is time to enjoy the produce of our beautiful Mother nature. So here is my Raw Blueberry Vanilla Cheesecake.
Base
- 1 cup Pumpkin seeds
- 2 cups shredded Coconut
- 1/2 cup pitted Dates
- 1.5 tsp shredded fresh Ginger
- 2 small pinches of Himalayan salt
- 0.5 tsp real Vanilla
- 2 tbsp Lucuma powder (optional, can be substituted with mesquite)
- 0.5 cup Hemp seeds (de shelled, optional, add pumpkin or sunflower seeds)
- 1/4 cup melted Cacao butter
- 1/4 cup Water
Cream 1
- 2 cups cashews (soaked for 4 hours)
- 2 tablespoons lemon or lime juice
- ¼ cup of liquid Vanilla
- 1 can of coconut milk (or almond)
- ¾ cup rice malt syrup (or coconut sugar/honey etc.)
- 1/2 cup of melted Cacao Butter
- pinch of salt salt
- 1 TBSP psyllium husk ( you can omit if you cant find this)
Cream 2
- 2 cups Blueberries
- 2 cups cashews (soaked for 4 hours)
- 2 tablespoons lemon or lime juice
- ¼ cup of liquid Vanilla
- 1 can of coconut milk (or almond)
- ¾ cup rice malt syrup (or coconut sugar/honey etc.)
- 1/2 cup of melted Coconut Oil
- pinch of salt salt
- 1 TBSP psyllium husk ( you can omit if you cant find this)
1. Start by slowly melting 50 gram of Cacao butter in a water bath.
2. Pit the dates and soak them in water for about 5 to 10 minutes. In your blender, grind the Pumpkin seeds into a flour and put in a bowl. Then do the same with the shredded Coconut and Hemp seeds.
3. Now make a “date paste” of the dates by adding them to a food processor (strain the water first) and process together with the melted Cacao butter. To the date paste, add the shredded Ginger, Himalayan salt, Vanilla, Lucuma and Water. Process until incorporated.
4. Add the nut flours to the paste and process on low speed until you have a dough.
5. Put the dough in a spring pan and continue with the Cream 1.
6. Add the rest of the ingredients for the cream into the blender and blend until the mixture is creamy and thick. Pour the mixture onto the base and spread evenly.
7. Do the same with Cream 2.
8. Pop in the freezer to set for around 5 hours or until firm to touch.
Photographer Žiga Zupančič
