I'm not eating raw all the time, but I'm trying to incorporate it as much as possible in my meals. Cooked food is something I can't live without so going raw is not an option for me. And living in a cold country like Sweden would probably make it much harder to sustain that lifestyle. A bowl of warm stew or soup on a cold winters day is the best thing to warm up my body and soul. I tend to eat more raw in the summer, but in winter, no thank you. I need my comfort food.
But I do believe that eating raw food diet is the healthiest way of eating.
Eating raw means eating mostly unprocessed, fresh veggies and fruits, so how can that not be healthy?
You have probably seen countless frozen raw cheesecake recipes on the internet. This blueberry cheesecake is my way of making a raw vegan cake and maybe not much different from the other recipes but still my version of it.
For this recipe, you would need a food processor. Simple, cheap one will do the job. I bought one on sale a few years ago and its still working perfectly fine. I can say that I'm more than satisfied with it. Food processor purchase is the best thing that happened to me. Of all kitchen appliances, a food processor is the one that I'm using almost daily. (I would not say no to a Vitamix or a Blendtec, though).
This cake tastes best chilled and its perfect on warm summer day. But you can eat it whenever you like of course. I mean, don't let me stand in your way. Blueberries in it give it a beautiful purple color and cashews that cheesy, creamy taste.
Before starting don't forget to put a can of coconut milk in the fridge and soak cashew nuts a few hours before.
If you have any questions or just want to say hi, don't be afraid to leave a comment. I'll be more than happy to answer all of your questions. And if you try this recipe, let me know what you think.
Frozen Blueberry Cheesecake
- 2 cups walnuts
- 10 Medjool dates
- 1 ½ cup cashew nuts
- 2 cups frozen blueberries
- 1 can coconut milk
- 1 tbsp coconut oil
- 3 tbsp agave syrup
- Start with soaking cashews and placing coconut milk in a fridge for a few hours. If you are short on time, cover cashews with boiling water and let sit for 1 hour.
- Make the crust by adding walnuts and dates to a food processor or high-speed blender. Blend/pulse a few times until small bits remain, with a sticky texture.
- Spread the mixture evenly into the pan and press it.
- Add coconut milk, soaked cashew nuts, frozen blueberries, coconut oil, and agave syrup to the food processor (high-speed blender) and process to obtain a smooth cream.
- Taste and add more agave syrup if needed.
- Pour the mixture on top of the crust and spread evenly.
- Place your cheesecake in the freezer for a few hours.
- Let the cheesecake sit on the counter for at least 15 minutes before serving.