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Benefits of Blueberries + Yummy raw blueberry cheesecake recipe

Posted on 13 December 2013

At Vie Active we love blueberries! They are a nutrient powerhouse that are packed full of antioxidants, they are also low sugar and low GI. This makes them a perfect snack or addition to delicious deserts like the raw blueberry cheesecake below. 

  • They are a cancer fighting superfood bursting with antioxidants that fight cancer and other diseases
  • They combat free radicals which break down the cellular structure in our DNA
  • Have cholesterol lowering properties and promote heart health
  • Prevent macular degeneration, making them great for eye health. 
  • Have been called “brain food” and can help with Alzheimer’s prevention.
  • Anti-aging foods (of which wild blueberries are one of the best) can delay and reverse the signs of aging.
  • Have been shown to reduce belly fat! 
  • Are an excellent anti-diabetes food, both in prevention and control of the disease.
  • packed full of fibre to maintain digestive health 

They are truly a superfood!! 

 

RAW BLUEBERRY CHEESECAKE RECIPE

Recipe adapted from DeliciouslyElla

For the base:

- 1 and a 1/2 cups of almonds

- 2 and a 1/2 cups of medjool dates

For the middle:

- 2 cups of soaked cashew nuts

- 2 frozen over-ripe bananas

- 1/3 – 1/2 of a cup of maple syrup depending on how sweet you like it

- 1/3 of a cup of freshly juiced apple juice

-  1 teaspoon of cinnamon

For the top:

- 1 cup of freshly frozen blueberries (packaged frozen berries have too higher water content and make the mix too runny so freeze your own for a couple of hours before making this)

- 1 cup of strawberries

- 1 frozen banana

- 4 medjool dates

- 1 tablespoon of maple syrup

- 1 teaspoon of cinnamon

Method:

note: Before making this you need to slice the three bananas and freeze them for at least three hours along with the blueberries. You also need to soak the cashew nuts for at least four hours.

  1. Start by making the base.
  2. Put the almonds into a food processor and blend for a minute or so until the nuts are nicely crushed. Once this has happened add the pitted medjool dates and blend again until a sticky mix forms.
  3. Press this into the base of a cake tin and place in the freezer.
  4. Then make the middle layer by simply putting all the ingredients into the food processor and blend until smooth and creamy.
  5. Take the base layer out of the freezer and pour three quarters of this mix over it before putting the cake back into the freezer – keep the final quarter of the mix in the processor as it’s needed for the top layer.
  6. Wait about twenty minutes for the middle layer to set in the freezer before making the third layer.
  7. To make this simply add the remaining ingredients to the blender combined with the mix from the middle, blend until smooth and then pour over the middle layer.
  8. Place the cake back into the freezer to set for two hours before serving.
  9. You’ll need to remove the cake from the freezer and allow it to warm up for a few minutes before you serve it. Then enjoy!

 

 

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