I do so love cheesecake. Especially when it's a thick slab of this creamy, rich, delicious Nutella cheesecake
Of course, I have to be in a bikini in less than six weeks' time so, sadly, Nutella isn't as much of a priority as it has been in recent months.
Happily, cheesecakes can be made every bit as healthy as they are delicious. Don't believe me? Just check out this beauty of a vegan, Paleo Blueberry Cheesecake. Isn't it gorgeous...?
Made using a delicious, homemade blueberry chia jam and a raw filling of cashews, this is suitable for pretty much any diet. And if you aren't so health conscious, then I can guarantee that this will convince you and tempt you anyway!
Sam x
RAW BLUEBERRY CHEESECAKE
Ingredients:
For the base -
1 cup ground almonds
1 cup dates, soaked in water for 15 minutes and drained
1/2 scoop vegan protein (vanilla)
1 tbsp almond butter
Pinch sea salt
For the jam -
2 cups blueberries
2 tbsp maple syrup
1.5 tbsp water
1 tbsp chia seeds
For the cheesecake -
3 cups cashews, soaked overnight
1/2 cup (or more, to taste) maple syrup
1/2 cup Lucy Bee coconut oil, melted
1 tbsp vanilla extract
Juice of two lemons
Pinch sea salt
Handful blueberries (to decorate)
Method:
1) Start by making your jam by gently heating together the blueberries, maple syrup and water until the blueberries start to break down and the syrup thickens slightly. Remove from the heat, then mash your jam to the texture you desire and stir through the chia seeds. Leave to cool, then place in the fridge to thicken.
2) Next, make the base. Blitz together the ingredients until a sticky dough forms. Press into the base of a springform cake tin, smooth over with the back of a spoon, and place in the fridge to set.
3) Drain your cashews and blend in the processor with the other cheesecake ingredients until smooth and creamy. Pour half of the cheesecake filling over your set crust, then spoon over 1/2 - 3/4s of your blueberry jam, swirling with the handle of a spoon to create patterns.
4) Spoon over the remaining cheesecake, then repeat with the leftover jam. Place in the freezer to set, then serve scattered with the remaining blueberries.
