Blueberry Nettle Cheesecake (vegan & grain-free)
Author: 
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!
Recipe by Nirvana Cakery at https://nirvanacakery.com/blueberry-nettle-cheesecake-vegan-grain-free/