The most delicious cheesecakes in my opinion are obtained with berries. And with different – which will be at hand. I suggest today to cook a variant with blueberries. A wonderful seasonal dessert for tea, which the whole family will surely enjoy. Yes, and vegan!
Ingredients
- Dates - 90 g
- Salt - 2 pinches
- Coconut chips - 70 g
- Sunflower seeds - 35 g
- Coconut oil - 30 g
- Vanilla pod - 1 piece
- Coconut milk (cream) – 240 ml
- Blueberries - 325 g
- Honey - 110 g
- Salt - 2 pinches
- Coconut oil - 75 g
- Cashews - 150 g
- Lemon juice - 100 ml
- Lemon zest - 2 art.l.
Step-by-step cooking recipe
Soak the cashews with salt in 300 ml of cold water for 3-4 hours.
Grind all the ingredients for the base in a blender until smooth.
Tightly tamp the mass into a cake mold. Send it to the refrigerator.
Grind 150 g of blueberries with lemon juice, zest, salt and honey in a blender.
Drain the cashews, add the nuts to the blueberries and grind again until smooth.
Beat the coconut cream until fluffy with a mixer. Mix with a mass of blueberries.
Add the remaining whole blueberries and mix gently.
Put the filling on the cake and put it in the refrigerator for another 4-5 hours.
