I just love this blueberry cheesecake. Packed full of antioxidants, fibre, healthy fats as well as being wheat and dairy free. A nutritional thumbs up!
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.
Blueberries are thought to be one of the highest level antioxidant foods; meaning they can fight cardiovascular disease, free radicals and may even reduce cancer risks. Cashew nuts are used instead of cheese or cottage cheese in this recipe making it dairy free yet high in Calcium and fibre. The crust of this is dairy free and wheat free. Coconut is a healthy fat good for nerve, skin and brain function.
Recipe courtesy of Rich Havardi – Raw Food Chef found here.
For more baking alternatives go to this chart.
PDF or Print Blueberry Cheesecake Raw – Wheat & Dairy free