This recipe is Blueberry Cream Cheese Cake.
Instead, vegan and raw food recipes.
(It's cheese, but vegan is silly???)
come back once
-ingredient-
1 cake layer
-. 1/2 cup desiccated coconut
-. 1 cup almonds
-. 1/2 cup honey or maple syrup -.
-. 1 tablespoon coconut oil
- Cheese layer with blueberries
-. 1 cup cashew nuts
-. 4T lemon juice
-. Blueberry Jam 70g
-> Otherwise, 7/4 cup blueberries + 1T maple syrup -.
-. 1/3 tbsp coconut oil
-Order for cooking
1 Place cashews in boiling water and soak for 1 hour.
- Place the ingredients for the cake layer in a food processor and puree.
At this point, as heat is generated during grinding, the coconut oil melts and the dough becomes viscous.
- Put the dough in a loaf tin and freeze in the fridge for 1 hour.
Then, as the coconut oil hardens, prepare a hard cake layer.
Cake layer hardened after refrigeration
- Add the ingredients for the blueberry cheese layer and mash them as well.
At this point, while tasting, if you want to taste too much coconut flavour, add more coconut.
- Place the blueberry cheese on top of the cake layer and freeze in the freezer for about 3 hours.
(If the blueberry layer is completely hardened, it is recommended to freeze it for 6 hours or more).
- Saca el molde de pan por fuera, córtalo y ¡disfruta!
Tasting notes: I was surprised by the presence of coconut oil when preparing it.
You can see why the original recipe called for vanilla extract because of the coconut oil flavour.
Fortunately, after completion and freezing, the presence is not as great as expected.
The taste is better than expected!
Cranberry Jam + Cashew Nuts + Lemon Juice well blended.
Gives a different taste than the original cranberry cheese. Preserves the freshness of the cranberries.
For those who have not been able to eat bread due to health problems, I recommend you to try it!
Then have a happy day today.
