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Home ยป Blueberry & Chocolate Cheesecake

Blueberry & Chocolate Cheesecake

This raw cheesecake cake is so creamy and delicious. I absolutely love the chocolate and blueberry combination and you don’t need too many fancy ingredients. The date and oatmeal base could even be my favourite part of this cake as its nice and sweet with an amazing texture. This pairs really well with the creamy chocolate and fruity blueberry flavours. The whole thing also looks super pretty! I like to top it with fresh or frozen blueberries as well as some melted chocolate and chocolate pieces. 


Serves: 12

Minutes: Overnight


2 cups oats

1 cup buckwheat

1 cup of dates , pitted

1/4 melted oil

1/4 cup plant milk

For the Blueberry layer

1 cup soaked cashews

1 cup frozen blueberries

1/2 cup coconut milk

1/4 cup coconut oil

For the Chocolate layer

1 cup soaked cashews

2 frozen bananas

1/2 cup coconut milk

1/4 cup coconut oil

1/4 cup raw cacao powder

2 tbsp rice malt syrup


Line a cake tin with baking paper and blend the dry base ingredients in a food processor until crumbly slowly add the coconut oil and almond milk until it binds together then transfer into the lines cake tin and press hard so it joins together. Leave in the freezer while making the layers.

For the blueberry layer add the cashews, blueberries and coconut milk until smooth then add the coconut oil, this helps the mixture set. Place this mixture on top of the base and put back in the freezer.

For the chocolate layer add the cashews, bananas and coconut milk until smooth then add the coconut oil, cacao and rice malt syrup and blend again. Place this on top of the blueberry mixture and leave in the freezer to set over night.

The next day top with extra chocolate and blueberries and place in the fridge for around 4 hours before eating.


Note: if you forget to soak your cashews overnight, soak them for 20 minutes in boiling water instead.

Have fun and enjoy

Kelsi xx

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