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RECIPE // Blueberry and Coconut Frozen Cheesecake

Updated: Nov 16, 2023

With our organic and gluten-free BERRY granola, made with only vegan and natural ingredients, we've created a fresh and irresistible ice-cream dessert, great for hot days! Give it a try and let us know what you think :)


Recipe by nutritionist Ana Rita Lebreiro (@nutripontocome)



(for about 13 individual servings)


Base:

130g Berry granola (Simplu)

7 Medjool dates

4 dessert spoons almond butter


Filling:

250g cashews

180g coconut milk (thick part)

60 ml coconut oil

60 ml of maple syrup

60 ml of lemon juice

2 teaspoons of lemon zest

1 tsp vanilla essence

2 teaspoons blueberry powder (Simplu)

2 dessertspoons coconut milk powder (Simplu)


First let the cashews soak, in a large bowl of water, overnight.


When it's time to make the recipe start by preparing the base. In a food processor place the granola, pitted dates and almond butter. Grind until it is a moist, sticky mixture (it doesn't need to be very uniform).


Cover a rectangular baking pan with a sheet of baking paper. Spread the base over the bottom, pressing it down to make it even. Place in the refrigerator while you prepare the filling.


In a food processor place the cashews, coconut milk, coconut oil, maple syrup, lemon juice, lemon zest, and vanilla essence. Grind until you get a homogeneous cream. Pour half of this cream into a bowl and set aside.


To the remaining half add the coconut milk powder and, if you wish, a little more lemon zest and lemon juice. Mix again. Pour this white half of cream on top of the cheesecake base.


Put the reserved half of the custard back in the food processor and add the blueberry powder. Whip until you get a cream with a uniform purple color. Taste and if you see that it needs it, add an extra dessert spoon of rice jelly. Pour this purple cream over the white cream. Place in the freezer for 3 to 4 hours, or until frozen. When it's time to serve take it out about 5 minutes before serving. Enjoy your meal!

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