Blueberry Coconut & Rose Cheesecakes

August 21, 2018

gluten free | grain free | high protein 

 

WE love making raw cheesecakes and Blueberry Cheesecake is one of our FAVOURITES. It's made with our BLUEBERRY CASHEW SUPER BARS and a combination of cashews, coconut cream, blueberries and rose water for the cream cheese. 

 

Cheesecake! Who doesn't love CHEESECAKE? 

 

 

 

PREP TIME 15 Minutes

CHILL TIME: 120 Minutes 

SERVES 6 

 

YOU WILL NEED:

Blender

Muffin tray (6 holes / silicone)

 

INGREDIENTS: 

 

BASE:

2 Blueberry Cashew Superbars (crumbled)

 

FILLING: 

1 1/2 cup Cashews (soaked overnight, rinsed, drained)

270ml Pure Coconut Cream

1/2 cup Frozen Blueberries

2 tbsp Maple Syrup

1 tbsp Rose Water

 

TOPPINGS:

Dried blueberries

Rose Petals

 

SUBSTITUTES:

Maple: Rice Malt Syrup or Agave 

 

METHOD:

1. Divide Super Bar mix into 6 muffin cups. Press down firmly to create base.

2. In a blender combine cashews, coconut cream, blueberries, rosewater and maple syrup. Blend until thick and smooth.

3. Divide filling mixture between the 6 holes.

4. Top with dried blueberries and freeze for 2 hours to allow the mixture to set.

5. Remove from freezer. Pop out of tray, sprinkle with rose petals and allow to sit at room temperature for 5 minutes before eating.

 

Enjoy

 

 

 

 

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