Blueberry cheesecake — Meal
Meal

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Macros (per serving)

Fat

64%

(42 g)

Protein

8%

(13 g)

Carbs

28%

(42 g)

34 g Net,

8 g Fiber

596 Calories (per serving)

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Cakes

Blueberry cheesecake

Ingredients

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Pie

10

For the base:

Almonds

200 g

Medjool dates (pitted)

150 g

Dried figs

150 g

For the filling:

Blueberries

450 g

Cashew nuts

400 g

Lemon (the juice)

1 piece

Vanilla powder

12 tsp

Coconut oil (melted)

120 g

For the topping:

Blueberries

150 g

Instructions

Difficulty

Normal

Prep time

4 hr 20 min

1

Cover the bottom of a springform tin with baking paper. Combine the ingredients for the base in a food processor and grind into a sticky mass.

2

Divide the crumbs over the bottom of the springform tin and press firmly.

3

Combine all ingredients for the filling, except the coconut oil, in a food processor and grind until smooth.

4

Finally add the coconut oil and grind until it is completely absorbed in the mixture.

5

Spread the filling on the cake base and put the cake in the fridge for at least 4 hours to firm up.

6

Garnish with the extra blueberries.

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Details

Allergens

Nuts, Fruit, Citrus

Diet

Paleo, Vegetarian, Sirtfood

Course

Snack

Cooking equipment

Food processor

Contributor

Marinka Bil

Marinka Bil

1318 Recipes

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