Posted in Featured Inspiration

Raw Blueberry Cheesecake

Raw Blueberry Cheesecake Posted on August 30, 20172 Comments

The iron, phosphorous, calcium, magnesium, zinc and vitamin K in blueberries contribute to maintain strong bones, good digestion and a healthy heart. Therefore this raw cheesecake is not only delicious but it guarantees to enrich your diet with healthy oils, minerals and vitamins.

Ingredients

  • 1 cup blueberries.
  • 2 cups raw cashews.
  • 1 lemon.
  • ½ cup raw almonds
  • ½ cup coconut milk (use homemade for the raw version or full fat for the vegan one)
  • 2 tbsp organic raw honey (or raw agave nectar for the strict vegans)
  • 1 cup dry pitted dates, soaked overnight

Instructions

  1. Make the crust first – place the dry pitted dates and almonds in the food processor and pulse to obtain a sticky mixture.
  2. Spread the mixture into a pan and press it to evenly arrange.
  3. Drain the cashews and place them in the food processor along with the lemon juice, coconut milk and raw honey.
  4. Process to obtain a smooth cream.
  5. Pour the cashew mixture in the pan on top of the crust, and spread evenly.
  6. Place the blueberries (optional – add a teaspoon of honey or agave nectar) in the food processor and pulse to obtain a puree.
  7. Top the cheesecake with the puree, cover and freeze for at least 3 hours.
  8. For serving, let it stay at the room temperature for 15 mins until it can be cut easily.

Try it out and let us know if you like it.

Recipe by The Awesome Green


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