Blueberry & Chocolate Raw Cheesecake

Here’s a dessert worthy of the mad hatter’s tea party – blueberry and chocolate raw cheesecake! First time I make a dessert like this, and I am happy with the result ( sort of ). Poor little cake got stuck in the tin and couldn’t come out. 🙁 I managed to free it in the end, but this very traumatising experience has left its marks…little cracks here and there. But even so, the most important thing is the taste, and that was spot on ( or so I was told! ) – creamy with a subtle fruity chocolatey flavour. ❤blueberry chocolate raw cheesecakeYou don’t need to bake this cheeze cake, but you do need to use your fridge and freezer quite a bit. Oh and another thing, if you plan to make this cake for a special occasion, make sure you leave the cashews to soak in water the day before you plant to use them. blueberry chocolate raw cheesecake

Blueberry & Chocolate Raw Cheesecake

Serves 6
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For the base
  1. 50 g dates
  2. 50 g macadamia nuts ( not salted )
  3. 1 tbsp dry mulberries
  4. 1 tbsp coconut shavings
  5. 1 tbsp peanut butter
  6. 1 tbsp agave syrup
  7. 1 tbsp coconut oil
For the cake layers
  1. 180 g soaked cashews
  2. 120 g blueberries
  3. 1 tbsp raw cocoa powder
  4. 1 tsp cinnamon
  5. 1 tbsp coconut syrup
  6. 100 ml coconut milk
  7. 2 tbsp coconut oil
Instructions
  1. First make the cheese cake layers. Stick the cashew nuts, coconut syrup, coconut milk and coconut oil in a processor, and process until silky smooth, then split the mixture into two.
  2. For the blueberry layer, add the blueberries and process again until smooth.
  3. For the chocolate layer, mix in the cocoa powder and the cinnamon.
  4. Store both of them in the fridge while you prepare the base.
  5. Using your food processor again, process the ingredients for the base until you have a dough-like mixture. Grab your cake tin ( I used a small round one with a 13 cm base ), and grease it lightly with a bit of coconut oil. Spread the mix evenly on the bottom of the tin, and stick it in the freezer to set for a couple of hours.
  6. Remove the tin from the freezer, and layer the blueberry mix, followed by the cocoa mix. Stick again in the freezer for at least 2 -3 more hours.
  7. Take out of the freezer 20 – 30 minutes before serving, and leave out to thaw. Decorate with fresh blueberries and coconut flakes.
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blueberry chocolate raw cheesecake