Weekend delight: this #vegan NO BAKE BLUEBERRY CHEESECAKE ๐ซ๐ฐ that also happens to beย #glutenfreeย โบ๏ธ
Thanks @thetastyk for sharing with us!
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Crust:
1 cup (80g) oats (gf)
1 cup (95) shredded coconut
3 Medjool dates (or 6 small ones)
3 Tbsp (45ml) coconut oil
1 Tbsp (15ml) maple syrup
Filling:
1 3/4 cups (245g) raw cashews (soaked in water for min. 6 hrs)
1 can (14oz/400g) full-fat coconut milk, chilled
1/3 cup (80g) maple syrup
1/4 cup (60ml) lemon juice
1/4 cup (60ml) coconut oil, melted
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1/3 cup (55g)ย blueberries
Glaze:
1.5 cups (285g) blueberries
2 Tbsp (30ml) maple syrup
1 Tbsp (15ml) lemon juice
1 Tbsp cornstarch (dissolved in 2 Tbsp water)
โโขโMethodโโขโ
1. For the crust, place the oats and coconut in a food processor and blend until crumbly. Add in the rest and pulse until sticky. Line a 20cm round cake tin with parchment paper and press the crust evenly inside the tin.
2. Add all filling ingredients (except for blueberries) to a high-speed blender until smooth. Pour half the filling on top of the crust, even out and transfer to the fridge for 30 minutes. Add the blueberries to the other half and blend until smooth, then pour on top of the first layer and even out. Place back in the freezer to set for 4-5 hours.
3. Once firm, prepare the glaze. Place the blueberries, syrup and lemon juice in a pan over medium heat and cook for 3-5 minutes until softened. Mash the blueberries with a potato masher, then press through a sieve. Collect the blueberry juice back in the pan and add the cornstarch. Cook for 30-60 seconds until thickened, then let cool down a bit.
4. Pour on top of your cake just before serving and enjoy!
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#healthyย #veganuary2022ย #plantbaseddietย #easyrecipesย #veganrecipesย #veganfoodshareย #bestofveganย #thetastykย #veganerezepteย #plantbasedย #veganfoodย #foodblogย #vegandeutschlandย #leckerveganย #vegantreatsย #blueberries
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