The cashew cheesecake recipes I’ve tried are absolutely delicious. The only issue with them is that they could basically kill a person allergic to nuts… so to all my nut allergic friends (and other of course!), here a sunflower seed version! Besides beeing nut-free, it also as the upside of sunflower seeds beeing a lot cheaper than cashews, so if you are economically minded- bake away!ingredients
for the bottom layer
100 g shredded coconut
50 g sunflower seeds
50 g pumpkin seeds
2 tblsp lemon juice
for the filling
4 dl sunflower seeds
25 g coconut oil
zest from 1 lemon
200 g blueberries (fresh or thawed)
blueberries (~2 dl)
Bottom layer: Process all ingredients to a paste and use your fingers to distribute in an even layer covering the bottom of a pan (I used 23 cm diameter and realized the recipe yields a bit more than needed, unless you want a thicker layer. I made candy balls of the extra paste). Leave in freezer while making the filling.
Filling: Process all ingredients to an even mixture, pour over the bottom layer, topp with more blueberries and freeze for a couple of hours, 4-5h.
Thaw 30 min- 1h before serving.