Blood Orange Wild Blueberry Cheesecake (raw, vegan & grain-free)

Blood Orange Wild Blueberry Cheesecake Recipe. Delicious wholesome raw vegan cheesecake with beautiful colorful orange and blueberry layers.

Special thank you to Good Hemp for sponsoring this post.

Today I have a beautiful colorful  Blood Orange Wild Blueberry Cheesecake recipe for you to brighten up your day. I feel that this is exactly what we need in January colorful cakes and cozy teas to keep our souls happy.

For me, it comes along with daily meditation, nature walks whenever possible and journaling about intentions and dreams I’d love to invite into my life in 2020.

I’ve realized that most of my recipes are just a reflection of what is happening in my Life that I entwine together. These days it has been my sacral and crown chakras getting my attention which beautifully reflects the orange and purple colors in this cheesecake. And also a new collaboration with a lovely wholefood company Good Hemp and their hemp hearts that I’ve used in this recipe.

Good Hemp are based in North Devon and have started their journey producing hemp seed oil and now their offering has grown to hemp milk, hemp seeds, hemp protein and CBD. I love their story, their products and their mission and absolutely delighted to create this recipe for them and help them to spread their message. 

I love how everything came together in this raw vegan cheesecake. The lovely crust with hemp seed hearts, almonds, desiccated coconut and dates. 

The beautiful vibrant orange layer that I’ve achieved using blood oranges and goji berries. Blood oranges are in season now and if you can find them they’re so wonderful to use in the cheesecake but when not in season just use oranges. They will be amazing here too.

And finally the lovely deep purple colour from wild blueberries. I always keep frozen wild blueberries in freezer and love to use them in my recipes but please use blueberries if you can’t get them. They will create a slightly lighter purple shade but also beautiful.

I’ve set a little bit of frosting in each colour aside to pipe on top and I have to say I’m so happy that I did because it really transformed the cake. For the topping, I’ve used some more hemp seed hearts and also some dried cornflowers.

Hope you love the recipe!

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Yield: 6" cake

Blood Orange Wild Blueberry Cheesecake (raw, vegan & grain-free)

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Prep Time 20 minutes

Inactive Time 20 minutes

Total Time 40 minutes

Ingredients

Crust layer:

• 1/2 cup hemp seed hearts (80 grams)
• 1/2 cup almonds (60 grams)
• 1/2 cup desiccated coconut (50 grams)
• 1/2 teaspoon cinnamon
• pinch sea salt
• 6 medjool dates, pitted
• 1tsp coconut oil

Orange layer:

• 1 cup cashews, soaked for 4 hours (120 grams)
• 1/3 cup goji berries (30 grams)
• small piece of fresh ginger (optional)
• 2 medium blood oranges, zest
• 2 medium blood oranges, juice
• 1/4 cup maple syrup (60 ml)
• 1 teaspoon vanilla
• 1/2 cup coconut butter, melted (100 grams)

Blueberry layer:

• 1 cup cashews, soaked for 4 hours (120 grams)
• 1 cup frozen wild blueberries, slightly thawed (100 grams)
• 1 medium blood orange, zest
• 1/2 medium blood orange, juice
• 1/4 cup maple syrup (60 ml)
• 1 teaspoon vanilla
• 1/2 cup coconut butter, melted (100 grams)

Topping:

• hemp seed hearts
• dried cornflowers

Instructions

1. Prepare 6" round cake tin with removable base.
2. Place almonds and desiccated coconut into a food processor and pulse few times until ground. Add hemp hearts, pitted dates, cinnamon and salt and blend until the mixture comes together. Add coconut oil and blend again. You should have a sticky mix when pressed together.
3. Spoon the crust mix into the tin, spread evenly onto the base and press tightly down. Place into a fridge.
4. Rinse the soaked cashews for the blood orange layer under running water and place into high speed blender. Add goji berries, ginger, zest and juice of oranges, maple syrup and vanilla and blend until smooth. Add melted coconut butter and blend until incorporated.
5. Spoon the mixture onto the crust layer and smooth out the top. Optional place little bit of mixture into a small bowl to pipe on top later, cover and place into fridge. Cover the cake with cling film and place into a freezer while making the blueberry layer.
6. Rinse the soaked cashews for the blueberry layer under running water and place into high speed blender. Add blueberries, orange zest and juice, maple syrup and vanilla and blend until smooth. Add little extra orange juice as needed to have similar consistency to the blood orange layer. Add melted coconut butter and blend until incorporated.
7. Spoon the mixture onto the blood orange layer and smooth out the top. Optional place little bit of mixture into a small bowl to pipe on top later, cover and place into fridge. Cover the cake with a layer of baking paper and cling film on top to prevent frostbite and place into a freezer until completely set.
8. Once set carefully remove from the tin. Take your leftover frosting out of fridge, if it's not in perfect pipeable consistency place them into freezer for about 20 minutes. Spoon both coloured frosting half and half next to each other into piping bag fitted with large star nozzle and pipe on top of the cake.
9. Sprinkle with hemp seed hearts and dried cornflowers.
10. Leave to thaw before serving.
11. Store in a fridge or freezer.

Notes

You can replace blood oranges with oranges and wild blueberries with blueberries.
You can use creamed coconut or coconut butter, they're the same product. Or make your own by blending desiccated/shredded coconut into creamy consistency.
*please note the flowers are only used to enhance the photos

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