Lemon and Blueberry Raw ‘Cheesecakes’

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I’m on a recipe roll this month, I’ve just loved being back in the kitchen . I’ve always been a creative person, but with a role in law it can be difficult to express your creativity, which is why I LOVE cooking, coming up with recipe ideas and combining different ingredients.

If you’ve been through my blog you’ll notice that I’m a fan of raw treats, for me they are the perfect ‘go to’ healthy snack and last AGES in your freezer – so theres no excuse to go reaching for that chocolate bar for ‘convenience’, plus these are so much tastier!

Throwback to when I made lemon and poppy seed raw bars, these ‘cheesecakes’ have a similar recipe with the added addition of a blueberry jam layer, because blueberry and lemon just goes perfect together!

For the base

  • 1 cup of almonds
  • 1 tbsp of coconut oil
  • 1 cup of pitted dates that have been soaking in warm water until softened.

For the Blueberry Jam Layer

  • 1 small punnet of blueberries
  • 2 tbsp of agave
  • 1 tbsp of chia seeds

For the Lemon Filling 

  • 1 cup of cashews that have been soaking in water for 2+ hours
  • the juice and zest of 1 lemon
  •  1/4 cup of agave
  • 2 tbsp of coconut oil
  • 2 tbsp of water

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Method
For the base

  1. In a food processor, mix the dates on a high speed until they have broken down.
  2. Add the coconut oil, nuts and mix on a high speed until combined.
  3. Line cupcake tins with baking paper, then spoon the mixture into the tin, pushing the mixture to the bottom of the tin. Repeat this until all tins are filled.
  4. Place the tin in the freezer to allow the base to harden up.

For the blueberry jam

  1. On a low heat, to a pan add the punnet of blueberries and a dash of water. Cook on a high heat until boiling.
  2. Once it has reached boiling, turned the heat down to a simmer, add the agave, chia seeds and stir.
  3. Continue to stir on a simmer, mashing the blueberries as you stir.
  4. Take off the heat and transfer to a heat proof dish and allow it to cool in the fridge.
  5. Once cooled, take your pan with the base mixture out of the freezer and spoon the jam on top of the base to create the next layer.
  6. Place back in the freezer to allow the jam layer to harden on top of the base.

For the lemon filling

  1. In a food processor, add the cashews, zest and juice of one lemon, agave, coconut oil and mix on a high speed.
  2. Allow this to mix for five minutes until the mixture has become thick and creamy. Make sure you scrape down the sides if necessary and if its too thick add a dash of water.
  3. Remove the tray from the freezer and spoon the mixture on top of the jam layer.
  4. Add left over blueberries to the top and place back in the freezer to set.
  5. Allow these individual cheesecakes to freeze for several hours before serving.
  6. Enjoy!

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