Michael is a lover of cheesecake and when I said I was making a vegan cheesecake, he turned his nose up and was reluctant to try it but after tasting it, he had 3 slices! So don’t let the word vegan freak you out, it’s absolutely delicious and so easy to make. Much easier than regular cheese cake. I can tell I’ll be making this very often.

Biscuit crust:

-1/2 cup coconut flour

-1/2 cup almond flour

-50 grams coconut oil (not melted)

-1/2 tsp baking powder

-1/2 tsp baking soda

(Mix it all together. It will seem like it doesn’t want to blend but keep going. Eventually it does. I used the back of a table spoon. Bake on 230 degrees Celsius for about 10 minutes. Check it. It must be golden. Don’t let it burn.

Cheesecake:

– 2 cups of raw cashews (soaked in water for at least 5 hours)

-1/3 cup honey or maple syrup

-1/2 cup canned coconut milk

-1/4 cup coconut oil

-2 tbsp fresh lemon juice

-2 tsp Vanilla essence

– 1/2 cup of frozen mixed berries

Blend everything except the mixed berries for about 2-3 minutes. It must be very very smooth. This was so easy in the @omniblendsa blender. Pour about 1/2 or 3/4 of the mixture on top of the cooled biscuit layer and then place it in the freezer. Add in the mixed berries to the remaining mixture and blend some more, to make the purple layer. Pour that over the basic layer (the first layer does not need to be completely frozen before doing this) and place in freezer until it frozen. Cut into bars and then allow to soften (take it out of the freezer about 30-40 minutes before you want to eat it) and enjoy. you can store it in your fridge if you’re not going to eat it all at once

I topped it with some blueberry coulis (blueberries, cinnamon, honey – brought to a boil and then left to cool and poured over the cheese cake)

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