This Super Blue blueberry and apple cheesecake is a low-fat, gluten-free, and refined-sugar-free alternative to one of your favourite desserts: cheesecake.
Ingredients
For the base:
175g medjool dates
250ml warm water
150g almonds
For the filling:
150g cashews, soaked in boiling water for an hour
240ml coconut milk
80ml low-fat Greek yoghurt
1 tbsp coconut oil
2 tbsp maple syrup
1 tbsp honey
120g blueberries
20ml Savse Apple Juice
150ml Savse Super Blue
To decorate:
A handful of blueberries
Edible flowers
1 green apple, thinly sliced
Method
Line the sides and base of an eight-inch springform pan with baking paper.
For the base, soak the dates in the warm water for about 10 to 15 minutes to soften. While you wait, place the almonds in a food processor and pulse until finely chopped. Drain the dates and add them to the almonds then pulse together until a chunky paste is formed. Press the mixture into the bottom of your pan, smoothing it out with the back of a spoon until even and flat. Put the pan into the freezer to chill.
Place all the filling ingredients into a blender for three to four minutes, or until the mixture is smooth and creamy.
Take your pan out of the freezer and pour the filling over the base.
Return the entire cake to the freezer for at least four hours (or overnight if possible).
Take the cheesecake out of the freezer about 30 to 45 minutes before serving to allow it to thaw. Decorate with your blueberries, flowers, and sliced apple. Use a knife warmed with hot water to cut into the cake.
Recipe courtesy of Savse
