Welcome to my blog! Here you will find healthy, easy and delicious plant based recipes. 

Mini Blueberry Lavender Coconut Cheesecake

Mini Blueberry Lavender Coconut Cheesecake

If you’re looking for an easy vegan cheesecake recipe, that’s quick to make and perfect for just a few people.. well, you need to look no further. This little baby here is a simple and delicious as vegan (and raw if you swap toasted coconut chips for raw coconut chips) cheesecakes can get. I added a few drops of lavender essential oil to make it a bit different and exciting- but that is of course optional. Blueberry and coconut paired together are a winner nonetheless x 




1/2 cup toasted coconut flakes

1/2 cup almonds/pecans/Brazil nuts

1 cup pitted medjool dates

pinch of sea salt


Blueberry cheesecake layer: 

1 cup raw cashews (soaked for 2-3 hours)

4 tbsp liquid sweetener, sugar as agave, coconut nectar or maple syrup  

4 tbsp melted coconut oil

1/3 cup coconut milk (or any other plant-based milk that you prefer) 

a handful fresh, wild blueberries

1 tbsp lemon juice

1/2 tsp vanilla powder

pinch of sea salt

4 drops lavender essential oil (optional) 



1. Place all ingredients for the crust in a food processor. Pulse until everything is broken down and sticks together. Press the dough out into a small lined cake tin and set aside.  

2. To make the cheesecake layer, simply blend all ingredients in a high-speed blender until smooth.  

3. Spread the batter over the crust and place in the freezer for at least 2-3 hours. 

4. Remove the cake from the tin while it’s still frozen. Let it defrost for at least 20 minutes before serving in room temperature, or in the refrigerator for a few hours until completely soft.  



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