This cheesecake is no ordinary one. It tastes just as good if not even better than your regular cheesecake. It’s no-bake, gluten-, dairy-, refined-sugar-free and vegan and is sure to be a hit among your guests. Offer them a slice to try and look out for their surprised expressions when you tell them that it’s a healthy treat!
Indulge without guilt in this cake filled with pure goodness with nutrient-rich buckwheat, coconut oil, sunflower seeds and more. Remember to share the love!
Ingredients
Crust
- 1 cup lightly roasted buckwheat
- 1/2 cup sunflower seeds
- 1/4 cup coconut flakes
- 1 1/4 cups dates or organic raisins soaked in hot water for 5 mins then drained
- 2 tablespoons coconut oil
- Pinch of sea salt
Filling
- 2 1/2 cups cashews (soaked overnight and drained)
- 150ml almond milk or yoghurt
- 2 tablespoon coconut oil
- 1/2 cup pure maple syrup or honey
- Zest of 1 lemon
- Juice of 1/2 lemon
- Pinch of sea salt
- 1/2 cup blueberries
Method
- Soak cashews in a bowl of clean water overnight.
- Line a 20cm springform pan with baking paper and set aside.
- Set aside half cup of buckwheat and a quarter cup of sunflower seeds. In a food processor, blend the rest of the crust ingredients.
- Add the remaining buckwheat and sunflower seeds into the mixture, and line it on the springform pan. Press the mixture onto the pan firmly.
- Blend all filling ingredients in the food processor until smooth and creamy. This can take up to 15 minutes.
- Pour the mixture onto the base of the pan and decorate with more buckwheat, lemon slices, blueberries and your desired toppings.
- Leave to set in the freezer for 3-4 hours.
- Serve cold, but not frozen.
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