Blueberry Cheesecake with Cookie Crust and Chocolate Sauce – raw, vegan

Saturday, 10. March 2018

Blueberry power

This cake contains two superfoods that are beneficial for your body. But first, let’s meet the king of antioxidant foods: The blueberry! Did you know that “they protect our bodies from damage by free radicals, unstable molecules that can damage cellular structures and contribute to aging and diseases like cancer”? (source healthline.com) I’d say: Let’s just add them to our cake and enjoy a healthy feast! Are you with me?

The hidden ingredient

It’s blue spirulina.

Spirulina is actually an algae and rich in iron, calcium, protein and Vitamin B1. You can buy it as green or blue powders. Definitely give it a try. But you can also substitute it with a handful of fresh blueberries.

Ingrediens – makes one cake

(⌀ 20 cm / 8 inch – preparation time: 20 minutes + waiting time: 6 hrs)

For the cookie crust:

100 g almonds

50 g pecan nuts

50 g buckwheat

For the cheesecake layer:

100 g cashew nuts – soaked in filtered water for about 5hrs, preferably over night

75 ml coconut-rice milk or any other Plantbased milk of choice

50 g maple syrup

4 tbsp coconut oil

1 tbsp blue spirulina

One handful of blueberries

For the chocolate:

2 tbsp coconut oil

2 tbsp maple syrup

2 tbsp raw cacao powder

How to make the cake

Add the ingredients for the crust to your blender or food processor. Mix well until the oil from the nuts get released and form a dough like texture. Place a baking sheet in your baking tin before your put in the dough. This will help you to remove it easily once you want to serve it. Press the cookie dough into your baking tin and place in the freezer while making the cheesecake layer.
Wash your blender and blend the cashews with coconut-rice milk, maple syrup, and coconut oil. Give into a bowl and add the spirulina. Mix roughly. Get your baking tin out of the freezer, add the cheesecake layer, sprinkle the blueberries on top. Freeze for about six hours. Preferably over night.
For serving: Remove from the freezer and let defrost for about half an hour. Make the chocolate in the meantime.
Take a small sauce pan and melt the coconut oil. Don’t make it too hot, coconut oil has a very low melting point. Once it has turned liquid, turn off the heat. Add the cacao powder and maple syrup. Mix well. The easiest way to spread it over your cake is to fill it into a piping bag or into a small plastic bag with one edge cut off. Decorate the cake as you like. I’ve also added some fresh blueberries and some mint leaves.