How good is it that we can make a ‘cheesecake’ out of cashews?! And I didn’t even have to turn on the oven! Totally winning!
I made this for my husbands birthday. It’s dense and filling and actually good for you….in small amounts! It still has a lot of natural sugar in it, so if sugars are something you are trying to avoid, you may want to reduce the dates and maple syrup content. Play around with it. I haven’t made a second batch of this – so if you do give it a crack, let me know if you made any tweaks!
- 1 cup of cashews
- 1 cup of almond meal
- 20 dates
- 5 tablespoons of coconut oil
- 2 teaspoons of cinnamon
- pinch of salt
- 2 cups of cashews
- 1/2 cup of coconut cream
- 1/4 cup coconut oil
- 1/4 cup maple syrup
- 2 tablespoons of lemon juice
- 1/2 tablespoon of vanilla bean paste
- 1/4 cup blueberries
- 2 cups of thawed blueberries
- 1 tablespoon of lemon juice
- 1/2 cup of soaked chia seeds
- Line a round springform cake tin with baking paper.
- Add the base ingredients into a food processor and mix well until it becomes a dough.
- Press the base firmly and evenly along the bottom of the tin.
- Add the cheesecake ingredients except for the blueberries, into a food processor and mix until smooth. You may need to play around with quantities to ensure it is of a good consistency.
- Pour 1/2 of the cheesecake filling onto the cake base and smooth it out. Place it in the freezer.
- Add the blueberries to the remaining cheesecake mixture and blend. Once smooth, pour over the plain layer. Place in the freezer.
- Blend top layer ingredients and then pour on top of the 3 other layers.
- Sprinkle with blueberries.
You can keep this cake in the fridge or store it in the freezer where it will last longer. Enjoy! xxx