Wild Blueberry Cream Cake
If I had to choose only one fruit or berry to eat for the rest of my life, it’d be blueberries. I love blueberries so much, and literally have them with and in and on everything. I put them in my desserts and cakes, in smoothies, warmed with a bit of sweetener on pancakes, in salads, on toast with almond butter, as smoothie bowl topping etc. These little gems are so versatile and not to mention packed with nutrients. Blueberries are especially high in antioxidants, fiber, magnesium and a wide spectrum of vitamins.
Todays recipe is an easy but amazingly delicious raw cheesecake recipe topped with a delicious blueberry jam layer. I used peanuts in the crust, which really tastes amazing paired with vanilla and blueberries. Hope you love it as much as I do ❤️
1.5 cup cashews, almonds or even peanuts
10 pitted medjool dates
pinch of sea salt
Vanilla “cheesecake” layer:
2 cups cashews (soaked)
2/3 cup almond mylk
2/3 cup melted coconut oil
1 cup agave sirup
2 tbsp lemon juice
1 tsp lemon peel zest
1/2 tsp vanilla powder
pinch of sea salt
1 cup defrosted wild forest blueberries
1 tbsp agave sirup
1 tbsp chia seeds
1. To make the crust, simply process the nuts in a food processor until a fine flour. Add in dates and salt and process until everything sticks well together. Press the dough into a lined tin and set aside.
2. For the vanilla layer, blend all ingredients until completely smooth in a high speed blender. Spread over the crust and freeze until solid (2-4 hours or so).
3. For the blueberry jam topping, mash the blueberries with a fork and stir in agave and chia seeds. Let the mix sit for a few minutes for the chia seeds to swell, but keep stirring every now and then. Spread this over the vanilla layer and put in the freezer to set for 2-4 hours.
4. The cake can be served frozen, or you can let it defrost for a few hours in the refrigerator. Decorate with more berries and flowers or whatever else you may have on hand.