They have an incredibly high level of antioxidants and studies have shown that blueberries can help reduce risk factors for cardiovascular disease, improve memory and reduce risks of certain types of cancer.
Instead of using traditional cheese for this cheesecake, I use organic cashew nuts, which give a wonderful creamy texture when blended and work perfectly with the other flavours in the dessert.
You won’t believe its raw!
Always buy organic if you can, due to the higher levels of antioxidants present than the non-organic counterpart, especially in the case of the blueberries.
1 ½ cups pre-soaked almonds
½ cup ground coconut
½ cup dates
2½ cups cashews, soaked
1½ cup blueberries
3 tbsp lemon juice
6 tbsp coconut sugar, ground
1 tbsp maple syrup
¼ cup water
1 vanilla bean, scraped
1 tbsp psyllium husks (optional) *
6 tbsp coconut oil
¬ Place all crust ingredients in a food processor and grind until mixture resembles biscuit crumbs;
¬ Press mixture into 7” tart pan and place in freezer to set;
¬ Blend all filling ingredients except coconut oil in a high powered blender until fairly smooth;
¬ Add coconut oil and blend again until very smooth;
¬ Garnish with ground coconut and crushed nuts or blueberries.
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