Blueberry Nettle Cheesecake (vegan & grain-free)

The inspiration has been flowing to create all of these colourful cheesecakes and I hope you’re not bored yet! I promise this is the last one for a few weeks, I fancy baking now and have planned some yummy bakes for you next.

I wanted to bring this Blueberry Nettle Cheesecake recipe for you next because nettles are best picked in Spring before they flower. It’s a beautiful coloured cheesecake with vibrant shades of green from nettles and purple from wild blueberries.

Although nettles are best picked at this time of the year and wild blueberries grow in Summer I really wanted to create a cake using both of these ingredients that I love! This little mystical cheesecake was inspired by a forest meditation & a beautiful oil created by my friend.

And here it is my vision brought to life. It tastes absolutely wonderful and I think you will surprise a few people with this special combination.

I often get asked what to use to replace coconut butter. The reason that I love to use coconut butter is first, it sets the raw cakes really well and second, it’s made from dried coconut. Often cheesecakes are set with coconut oil, you do need quite a bit to set them so I rather use the butter. If using coconut oil I like to use it in combination with coconut cream for more richness. With coconut butter, light plant milk or water is fine.

Coconut butter is also sold as a creamed coconut in a pouch which is cheaper than coconut butter in a jar. You can also make your own from desiccated/shredded coconut.

Enjoy the recipe and let me know how you like it :) And if nettle is not your thing then you can always make my Blueberry Lemon Cheesecake instead!

With much Love & Light

Hana xx

Blueberry Nettle Cheesecake (vegan & grain-free)

 

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Author: Hana, Nirvana Cakery

Serves: 16 bars

Ingredients

• Crust layer:
• 100g walnuts (1 cup)
• 70g pumpkin seeds (1/2 cup)
• ½tsp cinnamon
• pinch sea salt
• 6 medjool dates, pitted
• 1tsp maple syrup
• 
  
• Nettle layer:
• 30g nettle leaves (2 cups)
• 120g cashews, soaked for 4 hours (1 cup)
• 60ml maple syrup (1/4 cup)
• 60ml almond milk (1/4 cup)
• ½ lemon, zest
• ½ lemon, juice
• 100g coconut butter, melted (1/2 cup)
• 
  
• Blueberry layer:
• 100g frozen wild blueberries, slightly thawed (1 cup)
• 120g cashews, soaked for 4 hours (1 cup)
• 60ml maple syrup (1/4 cup)
• 2tbsp almond milk
• ½ lemon, zest
• ½ lemon, juice
• 1tsp vanilla
• 100g coconut butter, melted (1/2 cup)

Instructions

1. Prepare 7" square cake tin with removable base.
2. Place walnuts and pumpkin seeds into a food processor and pulse few times until ground. Add pitted dates, cinnamon and salt and blend until the mixture comes together. Add maple syrup 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. Carefully pick nettle leaves from the stems and wash thoroughly. Please use gloves if you're sensitive to nettle sting. In a medium pot bring water to a boil, add nettles and blanch for 30 seconds. Run under cold water, drain and set aside.
5. Rinse the soaked cashews for the nettle layer under running water and place into high speed blender. Add blanched nettles, maple syrup, almond milk, lemon zest and juice and blend until smooth. Add melted coconut butter and blend until incorporated.
6. Spoon the mixture onto the crust layer and smooth out the top. Cover the cake with a layer of baking paper and cling film on top and place into a freezer until set enough for blueberry layer.
7. Rinse the soaked cashews for the blueberry layer under running water and place into high speed blender. Add blueberries, maple syrup, almond milk, lemon zest and juice and vanilla and blend until smooth. Add melted coconut butter and blend until incorporated.
8. Spoon the mixture onto the nettle layer and smooth out the top. 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.
9. Once set carefully remove from the tin and with a sharp knife cut into 16 bars.
10. Leave to thaw before serving.
11. Store in a fridge or freezer.
12. Enjoy!

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