Saturday, December 12, 2015
RAW BLUEBERRY CHEESECAKE
Bottom cake:
- 3 dl hazelnuts- or macadamia nuts soaked in 4-5 hours
- 10 dates soaked in 4-5 hours
- 1 tablespoon coconut oil
Filling:
- 8 dl cashew nuts soaked in 4-5 hours
- 2.5 tablespoons of fresh lemon juice
- 1.5 dl agave sirup
- 1 dl coconut oil
- 2 dl blueberries (frozen)
- Pinch of salt and 2 vanilla sticks
Approach:
Blend nuts and dates together. Put the dough in the baking pan. Blend the remaining ingredients together and put the dough on top of the other in the baking pan. The cake should be in the freezer for at least 3 hours. Take the cake out 45 minutes before serving.