Berry and blueberry cheesecake

Berry and blueberry cheesecakeBerry and blueberry cheesecake
Makes 1 mini cake


For the base
3tbsp almond meal
3tbsp macadamia
2tbsp desiccated coconut
1tsp coconut nectar
1tsp coconut oil melted
1tsp water

For the filling
125g cashews soaked
2tbsp coconut oil melted
1tbsp almond milk

30g blueberries
1tsp coconut nectar
w 70g of cashew mix

1tbsp 247life strawberry, blueberry and raspberry smoothie blend OR freeze dried berry blend
1tsp honey
w 100g of cashew mix

1. Line a mini cake tin.
2. Soak your cashews overnight.
3. Combine in a bowl your base ingredients and press into your mini cake tin. Set aside.
4. In a mini processor blend your coconut oil and cashews until smooth. Add your almond milk.
5. Measure out about 70g of your cashew mix with 30g of blueberries (defrosted) with your coconut nectar. Set aside.
6. Blend the other half of your cashew mix with the smoothie blend and honey.
7. Dollop interchangeably and smooth over at the end.
8. Place in the fridge to set over night


About nfrain

A passion for a healthy life, body and mind. A discussion of my experiences and thoughts with some tips and tricks along the way.
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