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:
- Soak the cashew nuts in boiling water for 30 mins or more
- Add the base ingredients to a blender to combine
- Press this mixture into the base of a springform tin or distribute evenly among glasses and allow to chill in the fridge.
- Next add the soaked cashews, lemon juice and maple syrup to a blender and blend on high speed until smooth
- Add half this mixture to the tin for a first layer on top of the base and again allow to chill in the fridge.
- Now add the blueberries to the remaining mixture and blend to create the second layer.
- 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*
