We know you all clicked on this page for our new paleo blueberry cheesecake recipe (we called it a cheesecake because it reminded us of cheesecake… but it actually doesn’t have any cheese in it at all! Just scroll down if you are too excited to read on!) Here’s a few more reasons to go + make this paleo blueberry cheesecake right away… quick, run!
“So, why is the humble blueberry good for me?!” you ask…
- They are packed full of antioxidants. This means they reverse + prevent heart disease as well as cancer.
- They are anti-inflammatory (assisting to keep cholesterol levels at bay… merrymaker mum LOVES blueberries for this reason).
- They activate fat burning genes (#winning).
- Packed full of so many vitamins + minerals, including: vitamins C, E, riboflavin, niacin, folate, iron, magnesium, manganese + potassium (the blueberry is some super food or what?!).
- They are anti-ageing (wrinkles + disease) + in some cases may even reverse the signs of ageing (thankyou Mr. blueberry!).
- Low in natural sugars + low GI, so they won’t spike your blood sugar levels.
The BEST thing about the blueberry is the taste… nothing short of AMAZING… plus, they’re the key ingredient in our brand new paleo blueberry cheesecake!
We’d love to know how you like this one, just leave us a a comment!
e + c
- 1 1/2 cups walnuts
- 1/3 cup raw cacao powder
- 3/4 cup unsweetened desiccated coconut
- 100 grams pitted dates (soaked in boiling water for at least 10 minutes + drained)
- 1 tbs. melted coconut oil
- 1 tsp. vanilla extract
- 2 cups raw cashews (soaked in water for at least one hour + drained)
- 400 mls coconut milk
- 1/2 cup melted coconut oil
- 1 tbs. vanilla extract
- 3 tbs. Natvia
- 2 cups fresh or frozen (thawed) blueberries
- Line the base of a 24 cm spring form cake tin with baking paper.
- Start with the base. In a food processor (we use our Vitamix), place the walnuts, raw cacao powder and desiccated coconut.
- Whiz these ingredients until a fine meal forms.
- Transfer the meal into a large mixing bowl, leave this for now.
- Drain the soaked dates and place them into the food processor, along with the coconut oil and vanilla extract.
- Whiz these ingredients until a smooth paste forms.
- Transfer the paste into the mixing bowl with the meal and mix together (you may need to get your hands dirty for this job!).
- Once it’s all combined, press the base into the cake tin, making sure you press it out evenly, covering the entire base.
- Place this into the freezer.
- Now for the filling (you will need to rinse the food processor).
- Drain the cashews and place them into the food processor.
- Whiz these until a crumbly, buttery paste forms.
- Now add the coconut milk, vanilla extract, Natvia, melted coconut oil and blueberries.
- Whiz on high speed until completely smooth.
- Take out the base from the freezer and pour the filling on top of the base (shake the tin carefully to even out the top).
- Place the cake into the freezer for two hours or until set.
- Take the cake out of the freezer and let sit for 30 minutes.
- Rub the outside of the cake tin with a hot cloth and release the spring form slowly (you may need to run a knife around the edge).
- Cut into slices with a hot knife! We enjoyed ours with pureed blueberries!
- Store the remainder of your delish paleo blueberry cheesecake covered in the fridge for a week. It can also be stored in the freezer and thawed out when it's time for cake (when isn't it time for cake?!).