Hello, friends and food lovers! Greetings to all Hivians. Today, I'm sharing an enjoyable summer day for picking blueberries and making vegan blueberry cheesecake from freshly picked blueberries. The beginning of August brought some balanced summer weather. During the day, the sun shone, and at night, there was heavy rain. It was perfect for taking a walk or engaging in outdoor activities. Usually, when it's sunny and I'm free from work, I ask my husband to walk in the forest. We've had many mushroom hunts, but this time I wanted to pick wild blueberries.I made this recipe at the beginning of August and thinking about posting it. but busy work days I couldn't manage it. But last week after the announcement of the @qurator community's hive top chef I am thinking of entering my post to the @qurator #hivechef contest But not sure This cake should called cheesecake When I haven't used cheese.
Picking berries is fun like picking mushrooms, but after getting tired in the back especially when had scoliasis. But I like it.
Cleaning them is also a time-consuming work. I saved some for another time and used some for this cake. Here is the process of how I used my idea to make this cake. 
Ingredients: 1 cup cashews soaked 7 to 8 hours before proceeding
50 gram dates 1/4 cup oatmeal 100 grams almonds 1 cup blueberries 1 box coconut cream 3 tbsp coconut oil 1 tbsp sugar 1 tbsp lemon juice 1 pinch of salt.
first soak the cashews for 7 to 8 hours then roast oats for around 2-3 minutes
Put roasted oats in a blender jar and add almonds to the oats. make a coarse powder.
mix dates in and blend again to get a sticky mixture, knead it together with 1 tbsp coconut oil.
press this crust mixture in the cake pan which should be covered with plastic film, that way when the cheesecake is finished it will be easy to remove it from the pan. (I was making this first time using a small cake pan. leftover mixture I pressed into muffin molds.) Keep the cake pan in the freezer for 7 minutes. (actually don't need to put it in freeze)
In the mixer put 1 cup of soaked and drained cashews. Add blueberries.
Coconut cream half box and save 1/2 box cream to use later. Add 1/2 tbsp sugar. then lemon juice, and coconut oil 1 tbsp.
Blend into a fine paste.
Pour half the paste into the cake base. and keep it in the freezer. until it sets.
In the half portion of the remaining paste add 1/2 tbsp sugar
Save 2 tbsp of coconut cream for the marble effect later. add the remaining coconut cream along with 1 tbsp coconut oil and blend together.
Pour this mixture on top of the first layer which now should be firm.
sprinkle sugar on the berries in a bowl.
Use the saved coconut cream to decorate the cake.
Make some coconut cream drops on the top layer or as you wish.
Using a pin make a marble effect, put some berries on top, and freeze it until firm.
Do the same for muffin molds I use my regular smilie pattern.
Thank you for enjoying this post. Hope you will try this cake once in a while.
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