26.6.11

blueberry "cheese" cake


i dont think i have a lot of fluff to write on here.. maybe it comes with time.
but right now i do have pictures and (mostly) raw blueberry cheesecake.
























  Raw "Cheese" Cake
   adapted from here
For the Crust

  • 1 1/2 cup raw almonds & 1/2 cup raw pecans (soak if you like, i did not)
  • 1 cup dates, pitted. if dates are dry, put them in a bowl of warm water for 10 minutes, drain off water
Place almonds and dates in a food processor and mix until finely chopped and well incorporated. press into bottom and sides of two tart pans.


For the Filling

  • 3 cups raw cashews soaked for three hours
  • 1 cup fresh lemon juice (about six lemons for me)
  • 3/4 cup raw honey
  • 3/4 cup raw coconut oil
  • 2 tsp vanilla extract
  • 1/2 tsp sea salt
    blueberry syrup (optional, not raw)
To make the filling, blend the cashews, lemon, honey, coconut oil, vanilla, and sea salt. Blend until smooth and adjust to taste. (For the best results you need to use a high speed blender like a Blendtec or Vitamix!)
Pour mixture on top of the "crust" and carefully tap the pan on the counter to settle.
*see syrup recipe before continuing*
Place the pan in the freezer for at least three hours or overnight. Before serving place on counter to thaw slightly. This is best served semi frozen, soft enough to run a serrated knife through.


             blueberry syrup adapted from here
                                                                                                                                              
    • 1 cup fresh or frozen blueberries                                                  
    • 1 cup water                                                                                                                
    • 4 tablespoons maple syrup                                                                                                 
    • pinch of salt
    • 1 tablespoons arrowroot starch
    • juice of half a lemon

      put all ingredients in a blender and blend til smooth. pour into a saucepan and heat over medium until bubbles form. reduce heat to low and cook while whisking, until slightly (you do NOT want this to be too thick!) thickened and clear. about 4 minutes.


      place dollops of syrup on top of unfrozen filled cheesecakes. swirl gently with knife, careful to not scrape the crust. do not over swirl.  continue with recipe. 
            serve slightly frozen with fresh blueberries. would also be amazing with strawberries or cherries

            and extra lemon.