中Blueberry Cashew Cheesecake Squares 中

blueberry cashew cheesecake squares multip img dbce



中Blueberry Cashew Cheesecake Squares 中

These are simply devine….

This recipe makes 9 squares and don’t expect them to last too long!!

Ingredients:

Base:

200g hazelnuts
35g coconut flakes
8 dates soaked for ten minutes in hot water
Pinch of salt
2 tbsp honey
Rind of one organic orange

Cashew Cream

200g cashews (soaked overnight or for at least 4 hours)
2 tbsp honey
70g coconut oil
60ml juice (about the juice of 2 oranges)
Rind of one orange
Pinch of salt
50ml of almond milk

Topping:

Frozen blueberries (thawed and mashed)

Method:

Base:

Drain the dates. Add all of the base ingredients to a food processor and blend well. Layer a small baking tray with parchment paper and evenly press this mixture into it. Set aside.

Cashew layer:

Firstly melt the coconut oil and set aside yo cool slightly. Next, drain the cashews. Add all of these ingredients to your cleaned food processor and blend for at least 50 seconds. A thick cream should have formed.

Pour this over your base and ensure it is evenly distributed.

Add spoonfuls of the berries and using your fork, scatter them over the top. Gently shake the tray with both hands while on the table to ensure the mixture is even.

Freeze overnight. In the morning, allow to thaw slightly before cutting into even squares.

These can be refrigerated for up 1-2 days. I find that they lost their shape if left any longer

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