Vegan cheesecake made with Vegan Protein Concentrate.

The perfect cake for tea time!

What you'll need:

  • Almonds 1 cup

  • Dates 12

  • Coconut oil 3 tbsp

  • 1 pinch salt

  • Stuffed:

  • Cashew nuts 300 gr

  • 1 can coconut milk

  • 1/2 cup coconut oil

  • Stevia 6 tbsp

  • 1 pinch of salt

  • 1/2 cup blueberries

  • Topping:

  • 1/2 cup blueberries

  • Coconut flakes 1 handful

SystemLS™ Vegan Protein Blend


  • 1. Soak the cashews for at least 3 or 4 hours. Also soak the pitted dates for 30 minutes in hot water.

  • 2. To make the base you have to process the almonds, when it looks like a grainy sand add the dates, coconut oil, a pinch of salt and vegan protein. Process again until you have a doughy dough. Cover the base of a removable mold (20 cm approx) and press well to make it even. Take to the refrigerator.

  • 3. For the filling, you have to discard the water from the cashews and put them in the processor with the coconut milk, coconut oil, stevia, lemon juice and a pinch of salt.

  • 4. Process at maximum power until you have a very creamy mixture.

  • 5. Divide the filling into two parts, place one half on the almond base that we had made and put in the freezer for 15 minutes.

  • 6. The other half of the filling must be processed well with half a cup of blueberries so that a cream of another color remains. Pour this mixture with blueberries over the previous filling. On top, decorate and fill with blueberries all over the cake, a little coconut flakes and put in the freezer for 3 hours. Before consuming, leave it in the refrigerator for a while and enjoy! ♥️