My Blueberry Mornings
All you need is:
For the base
1 glass mixed nuts (I used almonds and peanuts)
1 glass dates, pitted and soaked
2 tbsp melted coconut oil
1/2 glass shredded coconut
Pinch of salt
For the cheesecake layers
2 cups cashews, soaked for at least 8 hours
4 tbsp melted coconut oil
Squeeze of 1/2 lemon juice
3-4 tbsp of agave or any other healthy syrup (to taste)
1/2 glass creamy coconut milk
1 glass fresh blueberries (if not available fresh, frozen is good too)
Here’s what you do:
A night before, soak your cashews and dates (separately).
The big day of making the cake line preferred medium size dish with baking paper. Set aside.
In a high speed blender, blend the mixed nuts, soaked and drained dates, shredded coconut, melted coconut oil and salt (it should form a sticky dough).
Press the dough into the base of the cake pan and smooth it out with you fingers or a glass or any other dish which has even and smooth bottom. Place in the freezer while you prepare the cheesecake layers.
Drain your cashews and place 1 ½ glass in the blender, add coconut oil, lemon juice, agave syrup and coconut milk. Blend until nice and smooth texture. Taste and adjust, add more sweetener if desired more sweetness. Pour half of the cream over the cake base and spread out evenly. Place back in the freezer while you make the blueberry layer.
To the remaining half of the cashew cream add blueberries (leave few berries for decoration) and remaining cashews, blend until smooth and pour over the first layer of your cake. Little tip: if you desire both cheesecake layers to be strictly separated, leave the cake with first layer longer in the freezer (1h at least), but if you don’t mind mixing them a little 20-30min will do.
Eventually top it with remaining blueberries (I like to cut them in half) and pop it back in the freezer for at least 1-2 hours to set.
Take the cake out to soften 20-30 minutes before serving.
Leftovers keep in the freezer for 7-10 days.