RECIPE: RAW BLUEBERRY CHEESECAKE CUPS!

July 13, 2016 3:22 pm

Okay, guys… These raw blueberry cheesecake bites are beyond delicious! Not only are they gluten, dairy and refined sugar free – they’re all a powerhouse of healthful fats and protein which can help lower cholesterol and provide sustainable energy, as opposed to leaving you with a sugar slump later on! Why not make a batch and have them ready to grab in the fridge through out the week to satisfy your mid morning/afternoon sweet tooth? We’ve been passing them round Filmore HQ and you better believe us when we say that they DON’T last long here!

Happy (un)cooking, Filmorites…

INGREDIENTS:

FOR THE CRUST

  • 1 cup raw almonds
  • 1/2 cup desiccated coconut
  • 8 medjool dates
  • pinch cinnamon
  • 50ml water

FOR THE FILLING:

  • 2 cups soaked cashews
  • 1 1/2 cup fresh blueberries
  • 1/2 cup honey
  • 1/3 cup melted coconut oil
  • pinch himalayan salt
  • juice and zest of one lemon

METHOD:

In a food processor, combine the dates and almonds – slowly adding in the water. Once it forms a firm hold, transfer evenly in to silicone muffin cups. Place in the fridge and leave to chill whilst you prepare the crust.

Combine all of the cheesecake ingredients until smooth in a food processor and spoon evenly on top of each base, right to the to! Leave to set in the fridge over night or all day and you’re good to go!