Vegan Food Lovers Features
Lavender Blue ‘Cheesecake’ 💜
By @healthsynergy
www.facebook.com/Veganfoodlovers
Makes 2 mini cheesecakes (10.5cm in diameter)
Base
1/3 cup macadamias
¼ cup buckinis
¼ cup shredded coconut
5 medjool dates*
Dash of filtered water
*Soak in warm water for a few minutes to soften
1 cup cashews (soaked for 3-6 hours)
½ cup coconut cream
¼ cup lemon juice
1 ½ tbsp lemon zest
1 tbsp coconut nectar
1.5 tbsp coconut oil, melted (+ extra to grease)
1 drop organic lavender oil*
*Be careful not to put too much and ensure it is organic food grade
1 cup organic frozen blueberries
Juice of ½ orange
½ tbsp coconut nectar
Pinch vanilla bean paste/powder
1 tsp lucuma powder (optional)
Combine all ingredients for the base in a high power blender (we use a vitamix) and blend until smooth, add an extra dash of water if required
Press into the base of a greased and lined spring form cake tin(s) and place in the freezer while you make the filling
Drain and rinse cashews
Clean the blender and then add all filling ingredients, blend until smooth and creamy
Meanwhile, prepare the blueberry coulis
Combine all coulis ingredients (except lucuma powder) in a saucepan and place on medium heat
Leave on heat for approximately 5 minutes, stirring occasionally
Set aside and allow to cool for a few minutes
Once cooled, mix in lucuma powder (if using)
Strain the ‘coulis’ and add 3-4 tbsp of the juice into the blender, blend for a further minute or so
Pour on top of the base and return to freezer and allow to set for 4-5 hours (or overnight)
Place in the fridge 1-2 hours before serving and top with fresh blueberries
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