I’ve been writing this post for three days already and each time I was either too tired or busy with my baby to finish it. And I deleted everything I’ve written as I remembered that on 11 June my blog turned 3. It’s difficult to imagine that this year has passed. A couple of days ago I recalled the days when I’ve been reading and looking through favorite blogs and dreaming of my own but was too scared to start. I wasn’t sure of what to write, how to shoot and post, I wasn’t sure of myself as the blog — be it a lifestyle, travel, fitness or food blog — reflects your self, it opens your private life to other people.
But I’m trully grateful to my dear husband that he pushed me to create this blog. He believed I could, believed that I’ll be read and be read with pleasure. And this site completely changed my life, starting with selfdevelopment and finishing with our cafe. I won’t enumerate all the skills that I’ve learned and gained in three years, how this blog changed me and how much it opened for me but sometimes comparing who I was with who I became I can’t believe my eyes.
I really wish to have more time and opportunity to write and create, cook, bake and shoot, grow and develop. I wish to gain new readers and followers, find new friends and acquintainces, participate in interesting events and projects. As I’ve returned back to blogger I want to change the design, work on the site and make it look what I want. I’ve got lots of plans. Though they are only written down but still it’s the first step.
But lets move to cheesecake. Lots of pros, like it requires no baking, it is vegan but believe me you’ll love it, and it takes very little time to prepare. Aaand it tastes like light ice cream.
Vegan Berry Cheesecake
For the crust:
- 100 g walnuts
- 10-12 dates, pitted
For the filling:
- 1 cup cashews
- 1 tsp lemon juice
- 1 medium ripe banana
- 70 g berries fresh or frozen, thawed (I used jostaberry)
- 1/2 cup coconut milk
- 3 full tbsp agave nectar (or honey, if not vegan)
Butter 18 cm springform pan and line bottom and sides with parchment paper. Set aside.
Blend dates in blender.
Separately blend the nuts, add dates and blend again to combine.
Spread the mixture on the bottom of the pan and press it. Place the pan to the freezer while you make the filling.
Soak cashews in water for a couple of hours or overnight. When you see they became plump you can drain the water.
Combine cashews, lemon juice, coconut milk, banana, berries and agave nectar in blender and puree till smooth.
Pour the filling into the prepared pan and freeze for minimum 4 hours or better overnight.
Let thaw 10 minutes before serving.