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Lemon, Blueberry & Oat Cake

Lemon, Blueberry & Oat Cake

Who doesn’t love a guilt-free dessert?….That’s what we thought! This delicious Lemon, Blueberry & Oat Cake is exactly that. It’s a raw vegan and refined sugar-free cheesecake that can be made as one whole cake (perfect for a dinner party or Sunday lunch) or divided among glasses for easy on-the-go granola pots, whichever you prefer. It’s both dairy-free and refined-sugar free making this a healthy choice but, don;t worry it is still sure to satisfy any sweet-tooth cravings you might have.

Lemon, Blueberry & Oat Cheesecake (Raw & Vegan) Recipe

This recipe is so simple to make , it shouldn’t take you more than 30 minutes to whip it up. So let’s get started!

For the Base:

2 cups PaddyOs Granola (whichever of the flavour’s you have in the press)

2 tbsp melted butter (we use vegan butter for dairy free)

For the Filling:

300g Cashew nuts (soaked in boiling water for at least 30 mins)

Juice of 1 lemon

1 cup blueberries (plus a handful for garnish)

2.5tbsp maple syrup

Method:

  1. Soak the cashew nuts in boiling water for 30 mins or more
  2. Add the base ingredients to a blender to combine
  3. Press this mixture into the base of a springform tin or distribute evenly among glasses and allow to chill in the fridge.
  4. Next add the soaked cashews, lemon juice and maple syrup to a blender and blend on high speed until smooth
  5. Add half this mixture to the tin for a first layer on top of the base and again allow to chill in the fridge.
  6. Now add the blueberries to the remaining mixture and blend to create the second layer.
  7. Spread the second layer evenly. Garnish with granola and blueberries. Allow to chill in the fridge until serving.

*For a recipe variation you swap out the blueberries for raspberries, strawberries or blackberries if you prefer*

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