This cake is actually the cake I decided to make for my little boys 4th Birthday party. I decided to go for blueberries because it was blue and kind of appropriate for a little boy. I put a big 4 shaped candle on it and took it to his birthday party at the trampoline park. It was the first birthday party I have ever thrown for him and I have to admit I was pretty nervous. I really didn’t have anything to be nervous about because most of the party was all organised for me and the venue was absolutely amazing but I really just wanted to turn out super special for him and I wanted all the kids (and parents) to enjoy themselves. The party was a great success. My little boy has been talking about it for over a week every single day and I have to say I think the cake was the highlight for both the kids and the adults. I was kind of happy that kids don’t eat very much so, therefore, there was enough for the parents to try the cake too!
As for this cake, this is the first time I have combined coconut cream with cacao butter in the same recipe and now I think I will be doing it for all of my cheesecake recipes. Both the flavours kind of cancel each other out so it ends up tasting quite neutral. You cant taste the coconut in the coconut cream and you also cant taste a strong white chocolate flavour from the cacao butter, and the best part is that the combination of the two gives the most creamy texture ever that doesn’t melt really easily like most coconut-based vegan cheesecakes. I also developed this recipe for EveryDay Rewards (which I have so much fun using on my app) because I used ingredients from Woolworths. Of note is the Macro coconut cream. It is the only coconut cream that I will ever use in my desserts. I have tried many but this one has the best consistency and flavour for raw desserts. I also used a big batch of Macro organic frozen blueberries for the filling. I love that organic frozen berries are so accessible.
The cake is vegan, refined sugar-free and gluten-free.
| Ultra Creamy Raw Vegan Blueberry Cheesecake | Print |
- BASE:
- 1 cup almonds
- 1 cup pitted dates
- 1 TBSP water (if needed)
- FILLING:
- 1½ cups cashews (soaked for 15 mins in boiling water or soak overnight)
- 1 400g can organic coconut cream
- ½ cup cacao butter
- Juice 1 lemon
- 2 tsp vanilla extract
- ½ cup frozen blueberries (fresh also work)
- ⅓ cup maple syrup
- In a food processor, blitz together the almonds until they form a rough crumb, add dates and blitz again, add water if mixture is not sticky enough. Once sticky press down evenly on to the base of a round 20 cm cake tin.
- For the filling, begin by melting down cacao butter in a saaucpan over low heat until liquid. Add melted cacao butter and all the remaining filling ingredients to a food processor or blender and blend until smooth. Pour mixture over base and set in freezer for about 4 hours or overnight. Once set decorate with extra blueberries. Once set it can be stored in the fridge for up to 1 week or stored in the freezer for 6 + months. The texture is nicest from the fridge so I recommend defrosting in the fridge before eating.
