Ever since I’ve posted a picture of this cake on my Instagram last year, so many people have been asking me for the recipe! So the moment has finally come, I’m sharing this recipe for free with you!
▪️2 cups ground almonds (180-190g)
▪️1/4 to 1/3 cup Maple or Agave syrup
Middle “cheese” layer:
▪️1 and 1/4 cups of raw cashews that have been soaked in water for 5-8hrs
▪️dash of lemon juice
▪️1/4 cup Maple or Agave syrup
▪️1/4 cup ground almonds
▪️1/5 tsp Sea Salt
▪️1/3 cup filtered water
▪️1/2 Tbsp vanilla extract (optional)
Top berry layer:
▪️1/2 cup of raw cashews that have been soaked in water for 5-8hrs
▪️200-250g fresh blueberries
▪️1-2 Tbsp Maple or Agave syrup
Using a 8×8 non-stick sandwitch tin or pie pan, make the base by mixing the base/crust ingredients and press evenly into the bottom of the pan. Put the middle layer ingredients in a blender and blend for a few minutes until creamy. Pour onto the base and put in the freezer for 1 hour. When it’s close to the 1 hour, make the top layer by blending the top layer ingredients and spreading on top of the cheesecake, smoothing the top with a spatula. Put in the freezer for a further 30 minutes, then take out, decorate with fresh blueberries and enjoy, or put back in the freezer, covering with aluminium foil. Take out from the freezer 15 minutes before consuming, in order to thaw. It will last up to 2 weeks in the freezer, but who can possibly wait that long???
Please comment bellow or on Facebook whether you like it, want to make it, or made it and love it! Also would love too see your pictures!
Calories per slice: 335