Blueberry + acai "cheesecake" in a jar

for two  |  4 hours + 10 min  |  Easy

Firstly, I want to apologize for the slow tempo of updates that we have on our beloved blog, but we're currently in total book-writing-mode and that means less time and energy for the blog. We prepare a lot of food daily for our cookbook, and I sometimes forget it doesn't end up on this blog. But there are only a few months left, and then we're back to our normal habits. And let me say this — the book is going to be so good! Well, not the actual book but the recipes inside. You know what I mean. We have created some amazing dishes, and we're super excited to get it out there. But it's als going to be so surreal to see our recipes made by other people.

So far the cooking and writing has gone very well, but it's been a much bigger project than either of us could have guessed. We haven't done nearly as much as we had hoped for, but we've been really pleased with all of the recipes that we have done. The quality of our recipes has risen massively and I feel we have really found and embraced our style both with the food and the photography.

But we'll write more on that in the future, now it's time to get back to the sweet goodness you came here for!

This "cheesecake" is perfect to prepare if you want to prepare your dessert in advance and avoid standing in the kitchen all day making food for your guests. It's also perfect, in our case, to have as a snack when you need some quick (and tasty) energy.

I've really fallen in love with working with cashew nuts, they're easy to do whatever you fancy with and the taste is quite neutral (if you haven't roasted them) which is why you can easily flavour them with what you feel like. I chose to work with blueberries because, well honestly, those where the only berries we had at home. But I also wanted to complement the acai color, and really make it pop, so blueberries it was.

The great thing with this recipe is that it also works if you have gluten intolerance or are rocking an all vegan dessert. So in other words, pretty much everyone will love it. 

I'm very interested in working more with nuts in our desserts, because they give any dish such a wonderful and unique taste. I also prefer desserts that are slightly savoury and not too sweet, so nuts are always a good choice for that! I always try to make desserts that aren't only sweet, but are instead a bit more interesting, and maybe even challenging, in the taste, and this cheesecake really has the best of both worlds.

Love, Lotta


2,5 dl cashew nuts

2 dl blueberries

1 tbsp agave syrup

1 tbsp açaí powder

1 tsp peanutbutter

for garnish

sea buckthorn

mint leaves

Cover the cashew nuts in water and soak for at least 4 hours, preferably overnight.

After the cashews are thoroughly soaked pour out any excess water and mix all of the ingredients in a food processor or blender.

Chill in the fridge until serving.

Garnish with some sea buckthorn and fresh mint leaves.


//If you are going to serve the dessert immediately after preparing it's better to use frozen blueberries because then it'll be nice and cold straight away.