Name: Blueberry Velvet cheesecake
Prep time: 15 min
Cook time: 240 min
Total time: 255 min
Yield: 1
Ingredients: 20 g Medjool dates; 20 g Brazil nuts; 20 g Cashew nuts; 10 g Coconut oil (melted); 0 pieces Lemon; 0 pieces Avocado; 30 g Blueberries; 1 1⁄4 tsp Maple syrup; 0 tsp Vanilla powder

Nuts

Fruit

Citrus

Marinka Bil

Blender

Food processor

Cake mold (22cm)

Dessert

Paleo

Vegetarian

Sirtfood

Bottom

Filling

Blueberry Velvet cheesecake

 Grind the Brazil nuts and dates in a food processor until a granular, sticky mass has formed. Continue this mass over the bottom of the spring form / cake pan and press firmly. 

 For the filling, first grind the cashew nuts into a fine powder in a food processor or blender, then add blueberries, avocados, lemon juice, maple syrup and vanilla. Grind until smooth in 2-3 minutes. 

 While the appliance is on, pour the melted coconut oil into the mixture and continue to grind until completely incorporated into the mixture. 

 Have you used frozen blueberries? Let the mixture come to room temperature for a while before adding the coconut oil, otherwise you will get lumps of coconut oil in your pie. 

 Divide the filling over the pie base and smooth. Leave to set completely in 4-6 hours (or put the cake in the freezer for an hour). 

Blueberry Velvet cheesecake

Blueberry Velvet cheesecake

Macros(per serving)

Macros(per serving)

Ingredients

Instructions

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