1 min read

Raw cakes are not only a blessing for those of us who need wheat-free, gluten-free, and dairy-free options, they're also incredibly delicious.

Blueberries and cashew nuts are the star ingredients in this raw vegan cheesecake.

One of the seven pillars of self-care is nutrition. If you've been wanting to reduce refined sugar and increase wholefoods, while still celebrating with cake, then this recipe is a winner.

Prepare the base

1 c raw macadamia nuts
1 c shredded coconut
1 c raw cashew nuts
10 medjool dates, pitted and rinsed
2 T coconut oil
1 tsp vanilla essence

Line a 20 x 20 cm spring bottom cake tin with baking paper. Use a food processor to lightly chop nuts until still chunky. Add remaining base ingredients and process until combined. When a doughball forms press into the tin.

Create the filling

2 c soaked raw cashew nuts
2 c defrosted blueberries
1/3 c maple syrup
1/2 c coconut oil
1 tsp vanilla essence

Place all filling ingredients in a power blender. Blend until smooth. Pour onto base.

Place in the freezer to set for at least 4 hours. Overnight is best. Cut when frozen. Garnish with fresh fruit before serving.



When you make this delicious blueberry cheesecake, we'd love to see your creation! Share with us on Facebook or Instagram @everkindorganic

Remember sharing is caring. πŸ₯° Happy nourishing, my friend.xx

Amanda-Jane Healy
Amanda-Jane Healy

In her pre-mum life Amanda-Jane was an environmental lawyer. When her children were little she and her family moved to the country in a market gardening area, where they experienced first-hand the toxic impact of conventional horticulture on groundwater, land and personal health. This experience launched her on a journey to restore her family's health and find practical, truly natural solutions for everyday needs. Amanda-Jane became the founder and creator of Everkind - a body care brand strongly committed to providing body kind, people kind, planet kind essentials that work.


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