Vegan Macadamia Coconut & Blueberry Sage Cheesecake
Macadamia Coconut & Blueberry Sage Cheesecake. So many captivating flavors in one cake!
This cake is going to delight your taste buds at the first bite. The creaminess will absolutely melt in your mouth, my friends.
It’s not only wholesome and tasty but no guilt trip after savoring it. If you’ve visited my blog before, you know by now that I do not use refined sugars in my recipes, or processed oils. This recipe abides by the same rules.
The idea of this cake started with the lovely macadamia nuts. I think that these nuts are the most luxurious nuts out there. The healthy fat content in these nuts is higher than in the well-known nuts out there: cashews, walnuts, walnuts, etc. I remember the first time I tried a macadamia nut I thought, wow! How did I miss this my entire life? It was a revelation. I’m not sure if you have access to these nuts in your corner of the world, but my friend, you have to go and hunt them down! :)
I’ve created creamy desserts before using cashew nuts, and they are my top favorite to use in the desserts I make, but macadamia nuts bring a dessert up to another level.
And then comes the coconut meat or the flesh that you find inside a coconut, the second ingredient that adds to the unbelievable creaminess of this cake. The flesh is easy to dig out of the coconut fruit. The meat from one coconut is enough for this recipe. You literally have to dig coconuts! It’s a fun job, and you should try the experience.
Do you see where I’m going with the idea of this cake? It doesn’t only sound irresistibly creamy, but it could be the creamiest plant-based cheesecake you’ve ever had.
Flavor-wise, I choose the fine sage leaves to bring out the lovely flavors of this cake and add a different subtle kick that will have your guests (or whomever you create this cake for) guessing the flavor.
Now, you may say ‘This cake sure sounds time-consuming’. Kind of, but aren’t all fancy cakes time-consuming? You’re going to want to make this cake for a birthday, baby shower, party, or at whatever event you want to impress your friends.
The Macadamia Coconut & Blueberry Sage Cheesecake is mostly raw, no-bake, except the top blueberry jam layer that requires the cooking. For the base of the cake I chose hazelnut flour, but you can finely grind hazelnuts straight up, and it’ll give you the same result.
This cake aims to delight your taste buds but was also created healthfully, my friends. All the essential nutrients from the beautiful ingredients are kept alive, not cooked, and will nourish your body in the best way possible.
The recipe, right below. I did my best to explain all the steps, nice and clear, so I’m hoping you’ll find it easy to follow. But, do not be shy to send me an email or comment and ask for help when you’re prepping to make this cake. I’d love to jump in if you need my help. :)
