RAW MINI BLUEBERRY CHEESECAKE

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.

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INGREDIENTS

Crust
  • 50g ground almonds
  • 25g popped amaranth
  • 50g agave syrup
  • 10g brown almond paste
Filling
  • 210g soy coconut yogurt
  • 30g agave syrup
  • 2g agar agar (vegan gelatin)
  • 100ml coconut rice milk
Topping
  • 150g blueberries
  • 20g brown sugar
  • 2 Tablespoons water
Optional Garnish:
  • 2 Tablespoons coconut flakes
  • 2 Tablespoons ground almonds

DIRECTIONS

  • 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.

ENJOY!

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