Raw Blueberry Cheesecake
Raw blueberry cheesecake - Colourful and simply always delicious. © Jessica Bolewski
Healthy, because
Even smarter
Nutritional values
Almonds and cashews are rich in protein and score points with vitamin E and unsaturated fatty acids.
If you like, you can also prepare this sweet snack with raspberries instead of blueberries.
(Percentage of daily recommendation)
| Calorie | 446 cal. | (21 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 4.9 g | (16 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.3 mg | (61 %) | ||
| Vitamin K | 2.6 μg | (4 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4 mg | (33 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 33 μg | (11 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 4.2 μg | (9 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 455 mg | (11 %) | ||
| Calcium | 38 mg | (4 %) | ||
| Magnesium | 131 mg | (44 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 13.4 g | |||
| Uric acid | 15 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 14 g |
Ingredients
- Ingredients
- 10 ozs almonds (unpeeled)
- 7 ozs Dried dates (pitted)
- 16 ozs Cashews (soaked overnight)
- 3 Tbsps Agave syrup
- 6 ozs Coconut oil
- 1 tsp Vanilla
- 1 lemon (Juice)
- 5 Tbsps Shredded coconut
- 2 ozs Blueberries (frozen)
- 2 ozs Blueberries (fresh)
Preparation steps
For the base of the Raw Blueberry Cheesecake, put the almonds and dates in a powerful food processor and mix to a "dough base". Add water or vegetable milk to the mixture as desired and depending on how sticky it is.
Place the finished dough base in a freezer-proof mold (for example 8" x 10" ) and press down firmly. Place in the freezer.
Now put the cashew nuts soaked overnight with agave syrup, melted coconut oil, vanilla pulp and the juice of one lemon in a food processor and puree to a creamy mass.
Halve the cashew mixture. Mix one half with 3 tbsp. coconut flakes, put the other half back into a food processor and puree with the frozen blueberries.
Take the pastry base out of the freezer and spread the light cashew-coconut mixture on it first. Then spread some fresh blueberries on top and cover with the cashew blueberry mixture. Garnish with more blueberries as you like or add them to serve.
Now place the Raw Blueberry Cheesecake in the freezer for about 30 minutes. About 10 minutes before serving, remove the blueberry cheesecake from the freezer and garnish with the remaining 2 tbsp. coconut flakes and the remaining blueberries.
