Take advantage of your recent blueberries with this refreshing uncooked cake! Creamy vanilla cashew cheesecake is studded with blueberries and sandwiched between a crumbly cashew-coconut base and crust. Certain along with dates and sweetened calmly with agave, this candy dessert is good and dense straight out of the freezer or may be neglected for a creamier chunk.
Uncooked Blueberry Oat Crumble Cake [Vegan, Gluten-Free]
Substances You Want for Uncooked Blueberry Oat Crumble Cake [Vegan, Gluten-Free]
For the Crust and Crumble:
- 1 cup cashews
- 1 cup coconut flakes
- 8 dates
- 1/2 teaspoon vanilla powder
- A pinch of salt
For the Cheesecake Filling:
- 2 cups soaked cashews
- 1/2 cup agave nectar
- 1/4 cup lemon juice, plus zest from 1 lemon
- 1/4 cup coconut oil
- 1/2 teaspoon vanilla extract
- 1/2 cup recent or frozen blueberries
For the Crumble:
- 1/4 combination from the crust
- 1/2 teaspoon cinnamon
Put together Uncooked Blueberry Oat Crumble Cake [Vegan, Gluten-Free]
To Make the Crust:
- Course of all components in a meals processor, begin by processing the nuts and the coconut flakes till roughly chopped. Add the remainder of the components and course of till a agency. Put aside 1/4 of the combination and kind a crust with the three/4 of the combination within the backside of a spring pan.
To Make the Cheesecake Filling:
- Mix all components in a high-speed blender (besides the coconut oil and recent blueberries) till it is actually clean. Add the coconut oil in liquid kind on the very finish and mix for a number of extra seconds.
- When the cheesecake filling is prepared, add the entire recent blueberries with out mixing, stir gently and pour the combination into the springform pan.
- Add the cinnamon to the remaining crumble and sprinkle it on prime of the cake.
- Transfer the cake to the freezer and let it set for 3-4 hours.
