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BLUEBERRY LIME CHEESECAKE

3/4/2018

0 Comments

 
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. 
​

Picture

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
​
Picture



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
​
  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. ​

Filling
​
  1. Put cashews in blender and process until you get a fine meal. Add other Lime Layer ingredients and blend until a mousse forms.  
  2. Take the base out of the freezer and place half of the cashew mousse onto the base. Return cake tin to the freezer and let the other half of the cashew mousse inside the blender. 
  3. Add Blueberry Layer ingredients to the blender and process until all ingredients are integrated. Scrape down the sides of the blender if you need to.
  4. Finally, take the cake tin out of the freezer and place blueberry layer on top. Decorate with some more blueberries and freeze for about 4 hours. 
  5. Thaw for about an hour before serving. 
  6. Enjoy!

Version Español

Pastel. Quien no ama el pastel? Creo que no conozco a nadie.
Personalmente soy un gran fan pero evito comermelo por intentar comer saludable. Les suena? Entonces les va a encantar esta receta. Porque no es solamente delicioso, sino tambien beneficial para el cuerpo. Nada de mala consciencia despues de comer un pedacito. Genial, no?

Obvio, no estoy sugiriendo que coman este pastel todos los dias pero definitivamente pueden disfrutar uno o dos pedazos a la semana sin sentirse culpable. 

Si no han probado la combinacion de moras y limon anteriormente, se estan perdiendo algo. Es una combinacion hecha en el cielo, creanme. 

Entonces, dejenme explicarles un poco mas sobre este delicioso amiguito:
Es:

crudivegano
sin gluten
sin azucar refinada
​refrescante
dulce
sin culpa
​

Picture

​
​BLUEBERRY LIME CHEESECAKE
 
Tiempo prep.                         Tiempo en conge.                               Tiempo Total
20 mins                                  4 horas                                                 45 mins
 
Rinde: 4" pastel (10cm)
Ingredientes
Base:
50 g avena sin gluten

15 g amaranto
70 g datil

Relleno:
Capa de limon:
1 taza nuez de la India (135 g)
1 cda aceite de coco
100 ml leche de almendra
1 cda miel de agave organico
jugo de 1 limon

Capa de moras:
60g moras
1 cda leche de almendra
1 cdita aceite de coco
jugo de 1/2 limon
mas moras para decorar



Instrucciones
Base
​
  1. Licua la avena y el amaranto hasta que obtengas una consistencia harinosa. Añade los datiles y el agua y procesa hasta que la mezcla quedé pegajosa. 
  2. Presioné la mezcla a la base de un molde de pastel de 4" y congela mientras prepares el relleno. 

Relleno
​
  1. Pon las nueces de la India a la licuadora y licua hasta que quedé un polvo fino. Agregua los otros ingredientes de la capa de limon y licua hasta que obtengas una masa cremosa. 
  2. Toma el molde del congelador y coloqua la mitad de la masa de nuez de la India encima de la base del pastel. Regresa el pastel al congelador y deja el resto de la masa cremosa adentro de la licuadora. 
  3. Añade los ingredientes de la capa de moras a la licuadora y licua hasta que totos los ingredientes sean integrados en la masa. 
  4. Finalmente, toma el molde del pastel del congelador y añade la capa de moras encima. Decora con mas moras y congela durante mas o menos 4 horas.  
  5. Descongela alrededor de una hora antes de servir. 
  6. Provecho!
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    Hey, I am Franziska! I have been passionate about cooking and baking since I was a child and I am thrilled to pass on some of my favourite vegan recipes.

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