Raw Blueberry cheesecake

Delicious Raw Blueberry cheesecake!

Delicious Raw Blueberry cheesecake!

Base:

150-200g almonds (soaked for 4-6 hours)

150g shredded coconut

120g dates (soaked for 3-4 hours)

Pinch of Himalayan salt

1-2tbsp water (if needed)

Cheesecake layer:

400-450g cashews (soaked for 4-6 hours)

1 lemon

80g agave syrup

120g cacao butter

Pinch of Himalayan salt

Jam:

2tbs chia

300g fresh blueberries

2-3tbs maple syrup

1-2tbs water

Время сделать здоровый тортик с черникой и орехами!
How to make:
  1. Drain and wash  almonds. Place all the base ingredients in your food processor. Pulse into sticky mixture.
  2. Press base evenly onto the round cake silicone form. Place in the frizzer.
  3. Drain/wash cashews. Blend in the food processor cashews, agave syrup and salt ingredients until the mixture becomes even.
  4. Add melted cacao butter and zest/juice from one lemon, and process again until smooth.
  5. Spread half of the above cheesecake mixture over the base and place back into the frizzer.
  6. To make jam, mix chia seeds with water in the small bowl, let it thicken for 5-10 mins. Add mashed blueberries and maple syrup. Use a fork to mix well.
  7. Pour half of the jam over the first cheesecake layer and let it set a little bit. Then pour the remaining cheesecake mix on top of the jam.
  8. If you have some jam left, you can spread it as a top layer over the cheesecake again. Place back in the frizzer for 3-6 hours.
  9. Decorate with the fresh blueberries and enjoy!
doesn't it look delicious!?
yummy..;)

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