Paleo blueberry cheesecake — Meal
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Macros (per serving)

Fat

66%

(29 g)

Protein

5%

(5 g)

Carbs

29%

(29 g)

24 g Net,

5 g Fiber

398 Calories (per serving)

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Weekend Recipes

Cakes

Paleo blueberry cheesecake

By Meal.com

A classic from the American kitchen, but in a healthy version. No one can guess that there is no cottage cheese in this cheesecake at all!

Ingredients

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Cake

1

For the bottom

Medjool dates

6 pieces

Macadamia nuts

30 g

Walnuts

30 g

Almonds

40 g

Shredded Coconut

40 g

Vanilla extract

1 tsp

Salt

1 pinch

Baking paper

sheet

For the filling

Coconut cream

200 g

Cashew nuts

70 g

Lemon juice

1 Tbsp

Vanilla extract

1 tsp

Blueberries

150 g

Honey

3 Tbsp

Coconut oil (melted)

3 Tbsp

Vanilla stevia liquid

to taste

Instructions

Difficulty

Normal

Prep time

20 min

Cook time

8 hr 0 min

1

Line the bottom of an 18 cm round springform tin with a piece of parchment paper: simply do not fasten the ring until the paper is on the bottom and cut off the excess paper on the outside.

2

Place the ingredients for the filling in a food processor and mash until the nuts and dates are ground.

3

Spread this mixture over the bottom of the springform tin (use a wet spoon or fingers to prevent sticking).

4

Rinse the food processor.

5

Heat the coconut cream a little (this prevents it from curdling) in a pan and then pour it in the food processor together with the cashew nuts, honey, lemon juice, vanilla extract, blueberries and honey.

6

Puree until you get a smooth mass.

7

Finally add the coconut oil while the machine is still running.

8

Taste and add drops of liquid vanilla stevia if necessary.

9

Pour into the spring form on top of your bottom and spread evenly.

10

Let it set overnight in the refrigerator (about 8 hours).

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Details

Allergens

Nuts, Fruit, Citrus

Diet

Paleo, Vegetarian, Sirtfood

Course

Snack

Cooking equipment

Food processor, Cake mold (15cm)

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