10 Oct Recipe of the Week- Dairy Free Blueberry Cheesecake

DSC_2812-Version-2This recipe is so simple and super tasty! It’s from the lovely naturopath Jules Galoway. Jules specializes in gluten, dairy and sugar free living and is dedicated to helping people make the transition to healthier eating. Jules decided to put one of her dairy free cheesecakes to the ultimate test… with a bunch of “normal people”… eek! And the result? It was loved by both children and adults alike. Success!

Base

1 cup almonds

1 cup dessicated coconut

12 dried apricots

a little extra coconut oil for the tin

Filling

250g cashews

1/2 cup coconut oil

2 cups blueberries

1/3 cup coconut nectar (you can use agave, honey or rice malt syrup if you prefer)

Let’s do this!

Pop your almonds, dessicated coconut and dried apricots into your Optimum blender and blend on a low speed until the mixture becomes slightly sticky. You want it to hold together when you press a small amount between your thumb and forefinger.

Press into the base of a 20cm springform tin which has been lightly greased with coconut oil.

Next, put your cashews into your Optimum blender and blend on a low speed until they have become a nut butter consistency.

Add the rest of the filling ingredients and blend on a medium speed until smooth and silky.

Pour into your tin and refrigerate overnight or until set. Or if you’re in a hurry, you can freeze it for a couple of hours.

 To see more of Jules’ gluten free, dairy free or sugar free recipes click HERE

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