​VERSION EN ESPANOL ABAJO

WUHUUU.
I have been perfectioning this recipe for weeks and am so happy to finally share it with you.
It's authentic, baked, glutenfree cheesecake that convinces even the greatest scepticts, I swear.
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VERSION EN ESPANOL ABAJO

Ok so it is about time for some cookies, don't you think?
These almond butter chocolate cookies are my favourite treat to satisfy a little chocolate craving and you don't even have to feel guilty about having one or two, awesome right?

​Of course everything sweet should be consumed in moderation, but if you are in the mood for a little treat that apart from being delicious also contains some nutrients, this is the cookie for you. 

Version en Español abajo

​Cake. Who doesn't like cake? I think I don't know anybody. Personally, I have always been a great fan of cake, but normally avoid it since I try to eat healthy. But what if I tell you that this cake is not only delicious, but also good for you. Awesome, right?

I mean, I am not saying you should have this entire cake for breakfast every day. But you can definitely enjoy a slice once or twice a week without feeling guilty at all since all the ingredients are wholesome and beneficial. 
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If you haven't tried combining blueberry lime before, you are definitely missing out. It is one of those combinations made in heaven, trust me. Especially for spring and summer, it is one of my absolute favourites.
The cake is perfect to satisfy your little sweet tooth after a meal or you can bring it to a dinner party, a bbq (vegan of course) or any other event. 
Just bare in mind that the cake tin I used is a 4" (10cm), so if you want to make a bigger cake you have to multiply the recipe. 


So let me describe this little buddy a bit more in detail.
It is:

rawvegan
glutenfree
​refined sugarfree
satisfying
fresh
nutty
​sweet
guiltfree
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BLUEBERRY LIME CHEESECAKE
 
Prep time                               Time in the freezer                              Total time
20 mins                                  4 hours                                                 45 mins
 
Serves: 4" cake (10cm)
Ingredients
Base:
50 g glutenfree oats 
15 g amaranth
70 g dates

Filling:
Lime Layer:
1 cup cashews (135 g)
1 tbsp coconut oil
100 ml almond milk
1 tbsp organic agave honey
juice of 1 lime

Blueberry Layer:
60g blueberries
1 tbsp almond milk
1 tsp coconut oil
juice of half a lime
more blueberries to top and decorate


Instructions
​Base
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1. Blend oats and amaranth until you get a flourlike texture. Add dates and water and process until the mixture sticks togehter. 
2. Press mixture on the bottom of a 4" cake tin and freeze while you prepare the filling. ​