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Welcome to my blog. I document my journey toward a simpler, richer, more beautiful life by sharing my thoughts on food, beauty, health, fitness, style, travels and more. Do not forget to suscribe and follow me on social media not to miss out. Hope you have a nice stay!  Salwa Petersern

Eid No-Bake Blueberries Cheesecake

Eid No-Bake Blueberries Cheesecake

Hello! Eid to celebrate the end of Ramadan is around the corner. It is time to indulge in some decadently healthy dessert. I came up with this recipe by combining my love of cheesecake and blueberries. Since trying my hands on vegan, glutenfree raw layer cake last year (check my chocolate layer cake here!), I was looking forward to try more.  So Eid was the perfect excuse to do it.

It is actually my first cheese cake (raw or not; vegan or not) cake ever and I am very happy with how it turned. Just writing this and going through the pictures is making me drool.  And mind you, I am fasting!

I hope you get to try it and enjoy it as much as we did. I love that not only it is incredible delicious, but thanks to its rawness, all essential nutriments are whole. It is also fresh and summery. Did I also mention that not only it is vegan, gluten free but also without any processed added sugar? You won’t even believe it is sin-free when you taste it, I promise. This is the ultimate healthy Eid dessert.

1/ Base- Ingredients & Method

150g of roasted almonds

150g of medjool dates, pitted and finely chopped

25g coconut oil

A pinch of salt

In a blender, mix in this order, the hazelnuts, dates, coconut oil and salt. Pour the mix in the bottom of a round pan, and make sure to push it down to make it as condensed as possible. I used and would suggest using a mold with a removable top such as the panettone mold. From what I read and heard, layered raw cakes seem to be really complicated to unmold when using a classic mold. Transfer your pan to the freezer.

2/ Cream- Ingredients & Method

125g cashews

60g of medjool dates

3 tablespoons of maple syrup

90 ml of soy yoghurt

115 ml raw almond milk

50 g of cacao butter

2 tablespoons of chia seeds

Rinse and drain the cashews and dates that have been soaking overnight (or at least 2 hours).   If you don't have time to soak the cashews and the dates, place them on a strainer and pour over it boiling it water to make it easy for your blender to turn it into the cream.  Place the cashew and dates together with maple syrup, soy yoghurt, hazelnut milk and cocoa butter in your blender. Mix until you obtain a smooth cream. Then, add the chia seeds and mix for another minute or so.

Pour the cream obtained in a pan, on top of the base. Let your cake rest in the freezer for a half an hour.

3/ Icing-Ingredients & Method

100g fresh blueberries

2 tablespoons of almond butter

3 tablespoons of maple syrup

50ml almond milk

½ teaspoon of vanilla powder

Add all ingredients to your blender, save for about half the blueberries.  Pour it to your pan while it is still hot and liquid. Put it in the freezer for 10 minutes to let the icing harden. Then add the remaining blueberries for decoration.

Happy Eid!

Enjoy!

 

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