our vegan guest editor lottie (www.lottieslittlekitchen.weebly.com) made little vegan bilberry supercheesecakes using our bilberry powder. why supercheesecakes? because they contain a lot of vitamins and are super healthy!
ingredients:
base
- 1 cup cranberries
- 1 cup rolled oats
- 1/2 cup desiccated coconut
- 1 tbsp cacao powder
- 5 dates, pitted
- 2 tsp coconut oil
filling
- 2 cups cashews, soaked about 8 hours
- 1/2 cup lemon juice
- 1 tbsp honey or maple syrup
- 1/2 cup coconut oil
- 1 cup natural soy yogurt
- 1/2 tsp vanilla extract
- 1 tbsp bilberry powder
for topping
- dried bilberries
- coconut flakes
how to:
base. blend all the ingredients until you have a sticky but dry texture. in case they don’t stick, add some teaspoons of water. fill the base into tin lined with baking paper or muffin cups like I did.
filling: blend all the ingredients. pour about 2/3 over the base, then add the bilberry powder into the rest and mix until you have a smooth purple mixture. now pour it slowly over the first layer. this way you’ll get a layered cheesecake.
pop the cheesecake(s) into the freezer for at least two hours. after half an hour you can add your toppings, this way they won’t sink into the mixture but will stick on top. transfer to the fridge to soften a little before serving.
