Cheescake

Double Choc Cheesecake with Blueberry Cream

This is one recipe I couldn’t not share. OH MY TASTEBUDS! I know you are going to love it.

This is a creation from the lovely Crystal over at To Wellness & Beyond, to check out the original recipe post you can here.

 

Base:
1 cup almond meal
1/4 cup cacao
1 tbsp mesquite powder
½ tsp. cinnamon
½ tsp. bee pollen (optional)
1 tbsp. manuka honey
2 tbsp. coconut oil, melted or soft

Filling:
400 ml coconut cream (1 can)*
1 cup cashews, soaked in water overnight drained
1 tbsp. manuka honey
1/4 cup cacao
1/2 tbsp. cinnamon

Blueberry Cream (top layer)
1/4 cup cashew, soaked in water overnight, drained
1/2 cup coconut cream
1/4 tsp. vanilla bean powder
1 tsp. manuka honey
1/4 cup blueberries
• Make sure to find a good brand of Coconut Cream that doesn’t contain anything other than Coconut – I use OnRich Organic Coconut Cream
METHOD:

Base:
Place all ingredients into a food processor and process until mixture resembles crumbs, and will easily stick together when formed into a ball. If mixture is a little dry add a little more coconut oil.
Firmly press mixture into the base of an 18cm loose base cake tin until smooth and even. Chill in the fridge for a minimum of 30 minutes before adding the filling.

Filling:
Place all ingredients into a high speed blender (such as a Vitamix) and blend on high speed until smooth. Pour into cake tin on top of base and chill in the fridge overnight, or until firm (around 4 hours)
Blueberry Cream (top layer):
Place all ingredients, except the blueberries, into a high speed blender (such as a Vitamix) and blend on high speed until smooth. Add the blueberries and blend for around 20-30 seconds. Pour onto the filling and chill back in fridge until firm (around 1-2 hours).
Garnish with blueberries if desired, and have an awesome time eating your cake!

 

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