So the one thing I struggled with when I started eating more plants and moving away from pre-packaged foods and plates that were filled with ingredients that weren’t all that natural is that a lot of the recipes that were deemed “paleo” or “vegan” were filled with foods that still very taxing on my system, though naturally occurring.
These included nuts, replacement sugars (maple syrup, honey, coconut sugar, etc.), and soy products like tofu. You all know I don’t go by a label on how I eat, I just eat what feels right in the moment, and that’s that. But it definitely helps me get a better sense of what I’m eating when I find recipes or go out to eat. I eat mostly plants, a little local and organic meat & eggs, and grains on occasion.
Now it’s story time: so Jared and I went blueberry picking at an organic fruit farm in upstate New York just the other week. The first thing Jared asked when we got home was…CAN WE MAKE BLUEBERRY CHEESECAKE?! But of course we can! I had never made cheesecake (only eaten it back in the day, and man am I a fan haha!), so I was looking for some good vegan and paleo options to try out. Unfortunately, I could only find ones that were either cashew or tofu based and were loaded with maple syrup. I’m a gal that likes her sweet things every now and then, but I also know I feel better with less sugar (and it’s actually way more satisfying too!), plus Jared keeps nuts, soy and sugar to a minimum after struggling with chronic Lyme for almost a decade.
So me being me, I said, Well, I’ll just make my own then! It can’t be that hard! And right, I was! This cheesecake actually does taste like the real deal plus it’s loaded with health fats, low in sugar (the only sugar comes from the warmed blueberries!), has a slightly coconut-y taste to it, and is plenty of tangy. Yeah, I make dreams come true, I know…hahah! Just kidding, I’m not that full of myself!
Anywho, you’re probably wondering…well, Britt, what’s the recipe? All you need for the filling are the following: coconut milk, coconut butter, lemon juice, vanilla bean pods, and fresh blueberries. THAT’S IT! No fillers, no sugars, no crazy weird ingredients! The crust you may ask? Also nut free for my allergen peeps, and it can easily be made vegan or nonvegan by swapping in a flax egg or a regular egg for binding!
Let me know what you think below in the comments or tag me on Instagram with @the_bananadiaries and #iyamlove! Happy Baking!Print
- 1 can full fat coconut milk
- 1/2 cup organic coconut butter, melted
- 1 lemon juice squeezed
- 1/2 inch vanilla bean pod, seeds scraped
- 1 cup fresh blueberries
- 1/2 cup water
- 3/4 cup coconut flour
- 2 eggs or flax eggs
- 1/2 cup coconut oil
- 2 tsp cinnamon
- A pinch sea salt
- Preheat the oven to 350F and coat a 9″ round pan with coconut oil.
- First, prepare the crust. In a medium bowl combine all pie crust ingredients.
- Once formed into a dough ball, press the dough into the pan. Place the pan in the oven and bake for 10-12 minutes.
- For the filling, empty just the coconut milk fat from the full fat coconut milk into another medium size bowl. You can discard the water or save it for drinking!
- Whisk the fat together with the melted coconut butter, lemon juice, and vanilla.
- Remove the crust from the oven and pour filling into the pan. Place the pan into the freezer and let freeze for half an hour while preparing the blueberry jam.
- In a large sauce pan, heat the blueberries and water until it comes to a boil, then reduce and let simmer for about 10 minutes.
- After 30 minutes of freezing, remove the cheesecake from the freezer and spoon a little jam on top. Swirl and repeat until you have the desired amount of blueberries.
- Place the cheesecake back in the freezer and let freeze for another 2 hours. Remove from the freezer for 30 minutes prior to serving.