Too hot to turn on the oven? Give the sweet RAW & VEGAN lifestyle a try this summer! Once a week I started to integrate sweet little desserts & I love it! ❤
I’ve read a lot about the trend “raw baking” and I could never really imagine how this should work with no baking and besides that a vegan version of a cake without flour, eggs and milk products in general – can this taste delicious? So I really became curious that I had to try myself and guess what? After some horrible kitchen failures, I created one recipe where you don’t taste a markable difference to baked milky cakes. YES, it is absolutely possible to make delicious, vegan desserts without the whole baking part.
This no-bake mini blueberry cheesecake is a simple, quick and easy recipe and a good start for a healthier lifestyle. Make them a night before and leave in the fridge.
- 50g ground almonds
- 25g popped amaranth
- 50g agave syrup
- 10g brown almond paste
- 210g soy coconut yogurt
- 30g agave syrup
- 2g agar agar (vegan gelatin)
- 100ml coconut rice milk
- 150g blueberries
- 20g brown sugar
- 2 Tablespoons water
- 2 Tablespoons coconut flakes
- 2 Tablespoons ground almonds
- For the crust add all ingredients in a big bowl and stir to combine.
- Place the crust in the small cake forms and press them on the bottom using a big spoon.
- For the filling, place the soya yogurt into a small bowl with agave syrup and whisk until everything is combined.
- Prepare the agar agar – following the packing instructions. I used the coconut rice milk for dissolving the agar agar on medium heat in a small pan, stirring constantly. After the powder has dissolved I let it cool off. Then I add the soy coconut yogurt mixture spoon by spoon to the agar agar – stirring constantly using a fork. Try not to bring in any lumps.
- Add the filling on top of the crust and refrigerate over night. (Or at least for four hours.)
- For the blueberry topping place the brown sugar and the water into a saucepan – bring to the boil and simmer until the sugar has dissolved and the liquid is syrupy.
- Add the blueberries and simmer until they have softened slightly. Remove from the heat and strain them over a bowl using a sieve, separate the syrup from the blueberries.
- Set aside and let cool before putting in the fridge.
- Before serving add the blueberries and syrup to the small coconut blueberry cheesecake. Garnish with coconut flakes and ground almonds.