Today's recipe is an easy but amazingly delicious raw cheesecake topped with blueberry jam by Iselin Amanda Støylen of A Green Kitchen. You can use almond or cashews in the crust, or for a fun variation try raw peanuts. They'll taste amazing paired with vanilla and blueberries. Enjoy!
10 pitted Medjool dates
pinch of sea salt
Vanilla “cheesecake” layer:
2 cups cashews (soaked)
2/3 cup almond mylk
2/3 cup melted coconut oil
1 cup agave syrup
2 tbsp lemon juice
1 tsp lemon peel zest
1/2 tsp vanilla powder
pinch of sea salt
1 cup defrosted wild forest blueberries
1 tbsp agave syrup
1 tbsp chia seeds
1. To make the crust, simply process the nuts in a food processor until a fine flour. Add in dates and salt and process until everything sticks well together. Press the dough into a lined tin and set aside.
2. For the vanilla layer, blend all ingredients until completely smooth in a high-speed blender. Spread over the crust and freeze until solid (2-4 hours or so).
3. For the blueberry jam topping, mash the blueberries with a fork and stir in agave and chia seeds. Let the mix sit for a few minutes for the chia seeds to swell, but keep stirring every now and then. Spread this over the vanilla layer and put in the freezer to set for 2-4 hours.
4. The cake can be served frozen, or you can let it defrost for a few hours in the refrigerator. Decorate with more berries and flowers or whatever else you may have on hand.
My hope for A Green Kitchen is for it to be an inspiration for you to eat more of what’s good for you, while not compromising taste. I believe that when we eat foods that are a little less processed, and closer to their natural state, as well as being free from chemicals and preservatives we can heal our bodies from the damage that so often follows a modern lifestyle. A plant-based diet has been proven time and time again to be a key ingredient to living healthier, happier and longer lives. I want to show you that this way of eating can be done in a most simple and fun way- while also being super delicious.