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Frozen Lilac Blueberry Cheesecake



8 fresh dates
1 1/4 cups almond flour
1/3 cup of coconut oil
1 pinch of salt
1/4 tsp vanilla
1 tsp cardamom

1 1/4 cups almonds (soaked overnight)
1/2 cup coconut cream
1 1/2 Tbsp lime juice
1 tsp vanilla
12 Tbsp honey
3/4 cup fresh or frozen blueberries (thawed)
freshly picked lilac flowers


Starting with the crust, mix all ingredients into a fine crumb by pulsing in a food processor. Press the crumb out into the bottom of a spring form (24 cm). Set it in the fridge.
Time for the filling. Mix the soaked almonds, coconut cream, lime juice, vanilla and honey in a blender until completely smooth. Add the blueberries last and mix until smooth. Spread the blueberry mixture on top of the crust and place in the freezer for a few hours until set. Allow the cheesecake to thaw at least 30 minutes before serving. And for heaven’s sake, don’t forget to decorate with freshly picked lilacs, they are edible, tasty and give this desert a delightful scent!