Ingredients

  • 100 oz apricots
  • 1 cup pecans
  • Pinch salt
  • 1 ripe banana
  • 1 T Arrowroot
  • 1/4 cup Blueberry Coconut Water
  • 1/4 Coconut Milk
  • 1/4 cup Coconut Oil melted
  • 1 T vanilla essence
  • 1 T Norbu sweetener
  • 1/2 cup blueberries
  • 1 sprig of Thyme (finely chopped)

 

Coconut & Blueberry Raw Cheesecake

We absolutely love this beautiful recipe that has been created by the lovely Monica from @aktivliving. It features our brand new Blueberry Coconut Water which has no cholesterol, preservatives or fat and is entirely gluten free!

METHOD:

Base:
Blend the apricots, pecans and salt together and press firmly into the bottom of a lined tin.

Filling:
Soak 2 Cups of cashews in @jtscoconutessence Blueberry Coconut Water for 4 hrs or overnight.

Blend all other ingredients together and pour 1/3 of the mixture on top of the base.

Then add 1/2 cup of blueberries to balance the mixture. Top with blueberries and thyme then freeze for 3 hours.

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