Blueberry Swirl Cheesecake by @rainbowplantlife 💜
Ingredients
Crust
½ cup hazelnuts
4 Medjool dates
¼ tsp cinnamon
Pinch sea salt
½ tsp coconut oil, melted
Filling
¾ cup raw cashews, soaked for 8 hours
¼ cup coconut milk
1.5 TBSP raw coconut nectar
2 TBSP lemon juice
½ tsp lemon zest
2 TBSP coconut oil, melted
¼ tsp vanilla extract
1/8 tsp sea salt
1/3 cup blueberries
Topping: ¼
cup blueberries + extra for garnish
Directions
Grease the bottom of a 4 inch springform pan.
For the crust, blend all ingredients in a food processor until you have a sticky dough. Press the dough onto the bottom of the pan. Place in the freezer while you make the filling.
For the filling, blend all of the ingredients in the food processor until you have a smooth, creamy texture. Pour the filling over the crust. Disperse 1/3 cup blueberries throughout the batter.
For the topping, mash ¼ cup blueberries with a fork. Pour the berries into a strainer and reserve the juice. Spoon the juice on top of the cake and use a sharp utensil to make a swirl pattern. Top with additional blueberries, if desired.
Let cake set in freezer for 4 hours. Before eating, leave cake at room temperature for 30 minutes.
Ingredients
1 cup all purpose flour
¾ cups spelt flour
½ tsp baking soda
1 tsp baking powder
½ tsp sea salt
¼ cup vegan butter, softened
½ cup organic sugar
1 TBSP lemon zest
½ cup coconut milk
1 tsp vanilla extract
3 ripe bananas, mashed
1 ½ cups blueberries
Directions
Preheat oven to 350°F. Line 4 mini loaf pans (or one standard 9×5 loaf pan) with parchment paper or grease and flour the pans.
Combine the dry ingredients (flours through salt) in a medium bowl and mix well.
In a large bowl, whisk the softened butter using an electric mixer. Add in the sugar through the vanilla and beat just until well incorporated.
Switch to a whisk and add the mashed bananas to the wet mixture.
Recipe continued below! Enjoy! #letscookvegan
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