Eve's recipe

Recipe ~ raw vegan cheesecake with blueberry coulis

A little treat to be enjoyed without moderation!

December 7, 2024Recipe

Ingredients

For the dough

250 galmond
20 gcoconut pulp or 20g grated coconut and a small coffee cup of water
130 gdate paste

For the device

500 gcashew nuts
150 mllemon juice
100 gcoconut oil
250 gmaple syrup
1 pinchsalt
1 tbspvanilla powder

For the blueberry jelly

300 gfrozen blueberries
3 tbspmaple syrup
1 tspagar-agar

Preparation

Soak the cashew nuts the day before in a large volume of lukewarm water.
The next day, drain and rinse thoroughly.
Prepare the base by mixing all the ingredients.
Press this mixture into the bottom of a tart mold covered with baking paper.
Put in the fridge
Prepare the mixture by mixing all the ingredients.
Spread on the base and refrigerate
Prepare the blueberry jelly: put the blueberries and syrup in a saucepan – bring to the boil then add the agar-agar until the compote thickens.
Let cool and pour over the cheesecake.
Refrigerate the cake for 4 to 5 hours – preferably overnight.
Enjoy very cold.

Home tips

Decorate with mint leaves and bite into the leaf at the same time as you bite into the cheesecake.
Replace blueberries with strawberries and mint with basil.

A delicious dessert of fresh red berries in a white ramekin on a wooden base.

A beautiful blackberry jam on parchment paper, decorated with a fresh mint leaf.

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