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Recipe by:Raw Food Magazine
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Blueberry Cheesecake
Prep:20minTotal:20minServes:1
Ingredients
Cake Recipe
- 1cupalmond meal(or ground almonds)
- 1Tbspflax seed(ground)
- 3Tbsphoney
- 2Tbspcoconut oil
- 1/2tspcinnamon(optional)
- pinch of sea salt
Blueberry Cheesecake Recipe
- 1/2cupcashews(soaked at least 20 minutes, best if soaked overnight)
- 1 1/2Tbsplemon juice
- 3Tbsphoney(raw)
- 3Tbspcoconut oil(melted)
- 1/2tspvanilla extract(pure)
- 3/4cupblueberries
Toppings
- 2Tbspblueberries
- 1Tbspcoconut flakes(unsweetened )
- 2Tbspwalnuts
| Directions |
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For Cake
- Melt coconut oil, honey, salt, and cinnamon together. Mix in almond meal or pulp from almond milk.
- Place into a small pan, carton, or muffin tin and press firmly. Refrigerate and begin making the Cheesecake.
For Frosting
- Place all Blueberry Cheese Cake ingredients into a blender and blend until creamy.
- Place Cheesecake ingredients on top of cake. Top with blueberries, walnuts, and coconut flakes. Keep chilled until ready to serve
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Ingredients
Cake Recipe
Blueberry Cheesecake Recipe
Toppings
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For Cake
For Frosting
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Directions
For Cake
For Frosting
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Notes
