Vaara’s raw blueberry cheesecake recipe
Combining vitamin-rich ingredients such as coconut oil, almonds and cashews, this cheesecake is naturally sweetened with dates and blueberries for a healthy treat.
Raw blueberry cheesecake
1/3 cup (approx. 75g) raw almonds
1/4 cup (approx. 40g) dates
1 cup (approx. 125g) cashew nuts
1/2 cup (approx. 55g) blueberries
1 piece of lime
3 tbsp coconut oil
1 tbsp organic honey
1/2 tsp vanilla extract
1 pinch unrefined salt
Soak the cashews in water overnight.
Remove the seeds from the dates and wash them.
Mix the base ingredients – raw almonds, dates and salt – in a blender.
Use your hands to distribute the mix in the bottom of a baking dish.
Mix the lime juice, cashew nuts, coconut oil, honey and vanilla in the blender until it turns into a solid cream base.
Pour this mix into the baking dish and spread evenly. Place two-thirds of the blueberries in a bowl and mash with a fork; spread this over the mixture.
Place the cheesecake into the fridge overnight or for a minimum of three to four hours, and place the rest of the blueberries on top for decoration.
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