Boris Lausers Blueberry Cheese Cake

Crumble
2 cups walnuts
1/2 cup coconut
1/2 cup cacao nibs
1/2 cup coconut sugar
1 t vanilla
1 pinch salt
8 medjol dates
1 T cacao butter, melted
Mix all dry ingredients in a food processor, then add one by one the dates and finally the cacao butter. Press the dough in the bottom of a pie pan.
Cheesecake filling
2 cups cashews
1/4 cup lemon juice (80 ml)
1 cup water
100 ml honey
1 t vanilla
1 pinch salt
2/3 cups coconut oil
1/3 cup cacao butter
Blend all except the oils in a vitamix until smooth, then add the oils and blend again. Pour onto the pie crust.
Blueberry Chocolate swirl
2 cups wild blueberries
1/2 cup dates
1/2 cup cacao powder
2 cups cashews
1 cup water
1 t vanilla
1 pinch salt
100 ml coconut oil
Blend all except the oil in a vitamix. Then add the oil and blend again until all is smooth.
Pour from about 30cm high into the white cheesecake filling to create a pattern. Then use a chopstick to create the fun swirls.
Let sit in the freezer for about 2 hours before eating.

Portion it well, cause you might eat the whole cake, but you really shouldn’t eat more than a slice to prevent you from turning upside down in bed ;-)

Dieser Beitrag wurde unter ausprobieren, Kuchen und Torten, Rezepte, Rohkost veröffentlicht. Setze ein Lesezeichen auf den Permalink.

Hinterlasse eine Antwort

Deine E-Mail-Adresse wird nicht veröffentlicht.

Du kannst folgende HTML-Tags benutzen: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>