Raw Blueberry Cheesecake on Hazelnut Crust. Vegan. Gluten-Free. скачать в хорошем качестве

Raw Blueberry Cheesecake on Hazelnut Crust. Vegan. Gluten-Free.

Recipe in my PLANT-BASED & GLUTEN-FREE yummy cookbook LICK YOUR PLATE available on my website www.galasorganickitchen.com Music by www.trevorbrownmusic.com RECIPE BELOW Enjoy! Heavenly Blueberry Cheesecake on Hazelnut Crust with Chocolate Icing There is nothing better than a dessert full of good fats and protein and on top of it loaded with antioxidants! Enjoy this elegant little tart with its happy purple colour and delightful flavour combinations. You can use strawberries instead of blueberries, which makes it pink and ever so lovely too. Enjoy the abundant summer berries, but do note that this recipe makes a small cake tin, so if you want a regular size just double the ingredients. Too easy. For a small round cake tin 17cm Serves 8 Crust ingredients 1/2 cup hazelnuts, roughly chopped and roasted 1/4 cup desiccated coconut 6-8 Medjool dates 1 pinch salt 1 tbsp coconut oil Filling ingredients 1 cup raw organic cashews soaked overnight in water, or 4 hours, strained 1/4 cup cacao butter 1/4 cup coconut oil 1/4 cup lemon juice 1/4 cup maple syrup, depends on your desired sweetness 1 pinch salt 1 punnet/120-150g fresh blueberries, if using frozen they must be defrosted Chocolate layer ingredients 1/4 cup coconut oil 1 tbsp cacao powder 2 tbsp maple syrup Vanilla Pinch salt Garnish Cacao powder, nibs, or nothing ACTION! Take a little coconut oil in your hands and oil a small round cake tin with your fingers. Blend the crust ingredients and press them into the cake tin. Melt the butter and oil in a double-boiler (a bowl that’s sitting on top of a pot of hot water—make sure it's not boiling, and the bowl isn't touching the water). Blend the filling ingredients for about 2 minutes until really creamy. Pour onto the crust and refrigerate until nearly firm. To make the chocolate icing melt all the ingredients in a double-boiler, gently, and pour over the cake. Sprinkle with cacao nibs or cacao powder and chill until the icing goes hard, which may take around 1 hour. Even better make this a day ahead and chill the whole cake overnight to guarantee all the layers are firm. Cut with a knife dipped in hot water, so it's nice and hot and cuts neatly. You can, of course, decorate your raw cake creation with edible flowers for an extra enticing and heavenly touch, making it immediately fit for a fine dinner party, celebration or purely to show off. Tip When you exchange the blueberries for strawberries or raspberries, add 250g and also try exchanging the hazelnuts for almonds—delish!