When it comes to antioxidants, blueberries are always the first thing that come to my mind. It’s said they have one of the highest antioxidants capacities among all fruits, vegetables, and spices. Even if that weren’t entirely true, I’d still eat them in industrial quantities, as they are my favorite berries when it comes to blending smoothies.
Yesterday I woke up at 6:30 excited to try out my first raw cheesecake ever. It was planned in advance, so I had already soaked cashews overnight. Stacked with plenty of blueberries in my fridge, it was only logical I’d give my raw cheesecake a purple touch.
Ingredients for a raw blueberries cheesecake:
250 g raw unsalted cashews
120 g raw walnuts
Honey (or any other sweetener you prefer)
100 ml coconut milk
juice from 1/2 lemon
250 g blueberries
- Soak cashews in water for at least 5 hours or leave overnight.
- Put walnuts, coconut flakes, and cocoa powder in a food processor or a high speed blender. Blend for approximately 1′ until all ingredients are well mixed.
- Place the mixture in a bowl and add 2 tbsp coconut oil and 1 tbsp honey and mix together.
- With your hands, or a wooden spoon, press all this into the base of a cake tin (I bought mine at Lidl) and transfer to the freezer for at least 20′.
- Blend all soaked cashews together with 4 tbsp coconut oil and 2 – 3 tbsp honey until it becomes smooth and creamy. Take the base layer out of the freezer and pour 1/2 cashews cream over, layering with a spoon. Place back in the freezer for at least 30′.
- Blend the other 1/2 cashews cream together with 200 g blueberries.until smooth. Simply pour the entire purple mixture over the middle layer and leave in the freezer for about 2 hours.
- Before you serve , sprinkle the rest of the blueberries on top for a nice look and a fresh taste.