Raw Blueberry Lemon and Cashew Cheesecake

Raw Blueberry Lemon and Cashew Cheesecake

Blood Sugar: 13Servings: 10Preparation Time: 15minMeal Category: Snack
Micronutrients:MagnesiumCalciumFolate

Macronutrients per 100g

Energy
385kcal
Sugar
19g
Fat
27g
Fiber
5g
Sat fat
10g
Protein
9g
Carbs
33g
Sodium
18mg

Ingredients

125g / 4.41oz frozen or fresh Blueberries, 300g / 10.6oz raw Cashews, 125ml / 4.23fl oz Coconut cream, 2 tbsp melted Coconut oil, 85ml / 2.87fl oz Maple syrup, 1 tsp Vanilla extract, 1 zest and juice Lemon, 1 tbsp Nutritional yeast, 150g / 5.29oz raw Almonds, 150g / 5.29oz pitted Dates, 45g / 1.59oz desiccated/dried Shredded coconut

Preparation

1. Line the cake pan with strips of parchment paper. 2. Blend 150g / 5.29oz raw Almonds in a high-speed blender or food processor until finely chopped. 3. Add 150g / 5.29oz pitted Dates and 45g / 1.59oz desiccated/dried shredded Coconut and blend until it becomes a sticky, chunky mixture, adding 1 tbsp water as needed. 4. Transfer the base to the prepared cake pan and press down firmly. 5. Spread 125g / 4.41oz frozen or fresh Blueberries on top of the base and place it in the freezer until set. 6. For the filling, drain and rinse 300g / 10.6oz soaked raw Cashews, then blend with 125ml / 4.23fl oz Coconut cream, 2 tbsp melted Coconut oil, 85ml / 2.87fl oz Maple syrup, 1 tsp Vanilla extract, zest and juice of 1 Lemon, and 1 tbsp Nutritional yeast until smooth. 7. Remove the base from the freezer and pour the lemon cashew filling on top of the Blueberries, spreading it evenly. Top with extra Blueberries and decorate as desired. 8. Freeze for 2-3 hours until set.

Micronutrients % of RDI

Iron
3% of RDI
Magnesium
13% of RDI
Vitamin C
4% of RDI
Omega 3
10% of RDI
Vitamin A
0% of RDI
Calcium
65% of RDI
Folate
37% of RDI

Good to know

Optional ingredients: 10 drops of food-grade lemon essential oil can be used as a substitute for lemon juice and zest. Nutritional yeast can be omitted if desired.

How to Prepare

1. Line the cake pan with strips of parchment paper. 2. Blend 150g / 5.29oz raw Almonds in a high-speed blender or food processor until finely chopped. 3. Add 150g / 5.29oz pitted Dates and 45g / 1.59oz desiccated/dried shredded Coconut and blend until it becomes a sticky, chunky mixture, adding 1 tbsp water as needed. 4. Transfer the base to the prepared cake pan and press down firmly. 5. Spread 125g / 4.41oz frozen or fresh Blueberries on top of the base and place it in the freezer until set. 6. For the filling, drain and rinse 300g / 10.6oz soaked raw Cashews, then blend with 125ml / 4.23fl oz Coconut cream, 2 tbsp melted Coconut oil, 85ml / 2.87fl oz Maple syrup, 1 tsp Vanilla extract, zest and juice of 1 Lemon, and 1 tbsp Nutritional yeast until smooth. 7. Remove the base from the freezer and pour the lemon cashew filling on top of the Blueberries, spreading it evenly. Top with extra Blueberries and decorate as desired. 8. Freeze for 2-3 hours until set.

Good to Know

Optional ingredients: 10 drops of food-grade lemon essential oil can be used as a substitute for lemon juice and zest. Nutritional yeast can be omitted if desired.

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