Unreal Blueberry Cheesecake

The ingredients are raw, the touch of sugar is unrefined, it’s gluten free, packed with vitamins, minerals and antioxidants and of course it’s loaded with the healthy fat we need back in our lives.

My favourite part is that you can literally eat this cheesecake everyday if you want to. There is nothing to feel guilty about, the sugar is really low like it should be and everything in it is a nutrient ‘top up’, giving your body extra nourishment with all the pleasure.

Get your blender out, soak your cashews overnight, and definitely give this a go. You will honestly be blown away by how easy this style of recipe is and how good you will feel after indulging. No bloating, no sugar crash, just pure love.

And yes, it’s Reset friendly.

Ingredients.

Filling:

  • 1 cup raw cashews soaked overnight in water, then rinsed
  • 1 400ml can coconut cream
  • ¼ cup raw cacao butter
  • 1 tbs macadamia butter
  • 1 tsp vanilla extract
  • ¾ cup frozen blueberries
  • 1 tsp superfood berry powder (I used Bestow Berry Beautiful)
  • zest of ½ lemon
  • juice of 1 lemon
  • 1 tbs maple syrup (or use vanilla stevia for keto)
  • pinch of salt

Crust:

  • 1 cup almond meal
  • 1 cup hemp seeds
  • 1 tsp vanilla protein powder
  • 1 tsp macadamia nut butter
  • 1 tsp maple syrup (or vanilla stevia)
  • 2 tbs ghee
  • 2 tbs raw cacao butter
  • 1 tsp lucuma powder
  • zest of ½ lemon
  • pinch of salt

Method.

  1. To make crust stir together hemp seeds with almond meal, zest, lucuma powder, salt and protein in a bowl.
  2. Melt ghee cacao butter very gently over indirect heat. I use a pot of hot water with a glass bowl over top that doesn’t touch the water. Once melted stir in macadamia and maple.
  3. Pour over almond mixture and stir together well.
  4. Next pat the mixture into the bottom of a 9 inch pie plate. It doesn’t have to cover the sides.
  5. To make the filling melt cacoa butter, macadamia and ghee. Pour into a blender with the remaining ingredients and blend a few minutes until completely creamy.
  6. Pour on top of crust then place in freezer.
  7. Any extra can be poured in glasses or jars and placed in fridge to eat as a mousse.
  8. Serve with fresh peaches and coconut yogurt, your favourite topping or on it’s own.

Yours in shining health,

xo Sita

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