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- Sep 30, 2017
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This dessert is bound to please all your friends! Gluten free, dairy free, refined sugar free… Sounds like your next dinner party dessert is sorted!
Raw Blueberry “Cheesecake”
- Base:
- ½ cup honest to goodness roasted hazelnuts
- 2 pitted medjool dates honest to goodness
- 2 tablespoons nutrivital coconut oil
- 1 teaspoon simply organic cinnamon
- ¼ teaspoon karom pink himalayan salt
- ¼ cup bobs redmill oat flour
- Top:
- 2 cups raw cashews soaked overnight the natural grocer
- 1 cup chefs choice canned coconut cream
- ¼ cup nutrivital coconut oil
- 1/3 cup honest to goodness maple syrup
- ½ cup frozen blueberries
- ½ lemon juice
- 1 pinch loving earth vanilla powder
- Base:
- Place hazelnuts in a high speed blender and blend until crumbly.
- Add all other ingredients and blend until chunky (stop and press down edges as needed).
- Grease cupcake tin with coconut oil.
- Scoop out the ingredients evenly into a cupcake tin and press down firmly.
- Place into the freezer.
- Top:
- Place all ingredients except blueberries in high speed blender.
- Blend into a smooth consistency.
- Remove cupcake tin from freezer and scoop out one tablespoon of mixture into each slot to make a 1 cm layer.
- Pat down firmly with the back of a spoon.
- Place back into freezer.
- Add the blueberries into the blender with the remaining mixture and blend until smooth.
- Spoon out the mixture even into the cupcake holder and press down with the back of a spoon.
- Top with blueberries and place back in freezer.
- Freezer for at least 4 hours.
- Serve!
Shopping List
just click the links to purchase from Mr Vitamins online store:- Hazelnuts
- Medjool dates
- Coconut oil
- Cinnamon
- Pink Himalayan salt
- Oat flour
- Cashews
- Coconut cream
- Maple syrup
- Vanilla powder
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