Alla’s Vegan Recipe
A proper cheesecake? That’s vegan? Without a sh*t-tonne of refined sugar? Yep. Thanks, Alla’s Yummy Food for sharing this incredible triple-threat dessert with us. *NB. You’re going to need a proper blender for this one.
“I love the recipe because it is so light, easy to make and great for your health. Not only are raw desserts easy to make, they keep you away from refined sugar, and enrich your diet with healthy oils, minerals, and vitamins.”
Why is it good for my brain?
Blueberries are the superfoods that your brain fantasizes about on long, lonely nights… Did you know that adding blueberries to your diet for 3 months significantly improves your memory? They’re also powerful antioxidants, brain-boosting snacks for smart kids and protect from heart disease. See? Pretty sexy, as far as superfoods go.
The gluten-free base of this cheesecake uses walnuts as the main component, which are not only delicious and a perfect complement to those tart bluebs; but also provide you with top notch omega 3 and 6, and help to improve your focus.
Cooking time: 5 mins
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For the base
50g coconut shreds
175g pitted dates
1 tsp vanilla extract
Pinch of salt
For the blueberry layer
300g cashews, soaked for 8 hours
1 tbsp vanilla extract
50g coconut oil
1 lemon juiced
110ml of maple syrup
1 can of coconut milk (the creamy stuff at the top of a can)
1 cup blueberries (reserve some for inside)
Blueberry jam on top
1 cup blueberries
Soak cashews for 8hrs
In a high-speed food processor or blender, blend the walnuts, dates, coconut, vanilla and salt to form a sticky dough.
Press the dough into the base of the cake pan and smooth it out with your fingers or with the back of a spoon.
Place in the freezer while you prepare the “cheesecake” layer.
Drain and rinse the cashews and place them in the blender.
Melt the coconut oil.
Add vanilla, melted coconut oil, lemon juice, coconut milk (just the creamy bit from the top of the can), blueberries, and maple syrup to the blender and blend on high until you’ve got a smooth consistency.
Pour this over the base layer and add few blueberries into the cheesecake.
Place it back in the freezer for 1-2 hours to set.
Add blueberries and sugar to a saucepan and cook for 15-20 min on a low heat until you have a jammy consistency.
Take the cake out to defrost slightly about 20-30 minutes before you need it and drizzle with the jam and a few extra blueberries to serve.
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Alla is a Baltic Chef and food blogger of 6 years based in London. At a very young age she left Latvia to live in Great Britain, where she has learned to love, appreciate and blend the flavours of British Cuisine along with her own Russian & Latvian roots.
After training at Westminister College as a French Pastry Chef, her love and passion for food made her start her own youtube channel - Allasyummyfood. She has accumulated over 350,000 followers across all her social media platforms and loves sharing her love of food with the world.
You can find out more about her here.