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Blue Berry Raw Cheesecake

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Blue Berry Raw Cheesecake

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Fresh blueberries are one of those hidden wee gems of summer time, alongside lavender. Now I can’t eat lavender, but I can eat the blueberries in the garden. Loaded with antioxidants and full of nutrients. Plus when you pick them fresh they are simply devine!

Given that it is such a social time of year, I like to make sure I have some form of treat/dessert on hand for when guests might pop over for BBQ. So I decided to make this wee creamy raw cheesecake up today to have in the freezer for when I need it. The base is extra creamy, along side the middle blueberry layer. Then the top just adds in a whole other dimension of awesomeness!

Amazing whole raw ingredients that are packed full of nutrients and it tastes amazing. Naturally gluten and dairy free.

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Base Ingredients
1/2 cup pecans ( you could use almonds, brazil nuts, hazelnuts or walnuts)
2 cups almond flour
1 cup coconut flour
1 banana
Juice from 1 lemon and zest

Middle Layer Ingredients
2 cups soaked cashews (soak for 12-24hours)
2 cups blueberries
2 tablespoons honey

Top Layer Ingredients
2 tablespoon chia seeds
1 cup blueberries
1 tablespoon of honey

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Base Instructions
Place all of the ingredients into food processor and blitz up until smooth and well combined. Taste and it should taste devine! You can tweek with more lemon or more honey to suit your tastes buds.
Line the base of a 20 cm spring form cake tin with baking paper and place the mixture into the bottom.
Spread evening until its a smooth even layer, use the back of a spoon to press down.

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Middle Layer Instructions
Place all of the ingredients into food processor and blitz up until smooth and well combined.
Place the mixture overtop of the base and spread evenly. Use the back of a spoon to press down.

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Top Layer Instructions
Blitz up the blueberries and honey until smooth.
Add in the chia seeds and allow it to sit for 5-10 minutes, or until chia seeds have thickened the mix up.
Spread the mix over the other two layers and spread evenly. Give the tin a tap on the bench to make the layers settle.
Cover and then pop into the freezer for 2 hours to set.
You can eat then or keep in the freezer until you need it or when you have guests over.

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