Ingredients
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Crust
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1 cup Almonds
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65 g Coconut flakes1/2 cup
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1 cup Medjool dates
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1 tsp cinnamon
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1 tbsp Coconut oil
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2 tbsp Maple syrup
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Orange Cheesecake Filling
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3 cups Cashews
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96 g Fresh Orange Juice3/4 cup
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65 g Maple syrup1/2 cup
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65 g Coconut oilmelted
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1 Lemon juice
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2 Zest of Oranges
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Blueberry Layer
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2 cups Blueberries
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half of Orange Cheesecake Mixture
Directions
What could be better than a Fruity Vegan Cake for your winter birthday? I like it so much! It is vegan and gluten-free madness! It is a healthy cake recipe! You can try it anytime you want whether for a special occasion or not! 🙂
Most of the cakes are too sweet and heavy and they make me feel sick. So i prepared this little piece of heaven for my birthday!
Remember that if you want to be healthy you have to put some effort because nothing in life comes for free!
Don’t listen to anybody that tells you otherwise!
You have to love yourself and take care of your body!
Steps
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1
Done
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To Make the Crust:Process the nuts and dates in your food processor until the nuts have become crumbs and the mixture sticks together when you press it. Press into the bottom of a cake form with 10 cm diameter or another small one and put it in the refrigerator. |
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2
Done
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To Make the Orange Cheesecake:Blend all ingredients (except the orange zest) in your high-speed blender until very smooth, then add in the orange zest with a spoon. Reserve 1/4 cup of this mixture for the blueberry topping - pour the rest onto your crust and put in the freezer. |
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3
Done
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To Make the Blueberry LayerBlend the blueberries and the 1/4 cup of cheesecake mixture in your food processor but still with small pieces of blueberry for texture. Spread this over your cheesecake and keep in the freezer or fridge over night or for 1-2 hours. |
