The Paleo Palate

No Bake Paleo Cashew Blueberry Cheesecake 

I based this recipe from http://www.tgipaleo.com/2012/08/08/cashew-cream-cheesecake/
Although I tweaked it a little bit by not measuring my ingredients (just doing it by flavor), and adding Kerrygold butter instead of coconut oil for less of the coconut taste. The crust was made from pecans, almond meal, butter and raw honey. The filling was soaked raw cashews, coconut cream, Kerrygold butter, fresh lemon juice, raw honey and a pinch of salt. I made blueberry jelly from organic blueberries, raw honey and a pinch of salt, heated and brought to low boil for 5 mins. I then added arrowroot powder mixed with a little water to thicken the jelly. I then used silicone muffin pans for mini servings instead of springform pans.

No Bake Paleo Cashew Blueberry Cheesecake

I based this recipe from http://www.tgipaleo.com/2012/08/08/cashew-cream-cheesecake/
Although I tweaked it a little bit by not measuring my ingredients (just doing it by flavor), and adding Kerrygold butter instead of coconut oil for less of the coconut taste. The crust was made from pecans, almond meal, butter and raw honey. The filling was soaked raw cashews, coconut cream, Kerrygold butter, fresh lemon juice, raw honey and a pinch of salt. I made blueberry jelly from organic blueberries, raw honey and a pinch of salt, heated and brought to low boil for 5 mins. I then added arrowroot powder mixed with a little water to thicken the jelly. I then used silicone muffin pans for mini servings instead of springform pans.

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