AD – this recipe and blog is sponsored by Eureka Blueberries

By Rachel Grunwell – wellness coach & author 

Mouth-watering NZ-grown Eureka Blueberries are the hero ingredient in this delicious raw cheesecake. There’s no cooking required and it’s full of nourishing, wholefood ingredients that taste good, look good and also help you to look good too! I’ll explain “why” soon…

The health benefits of blueberries are epic. They’re a powerful anti-aging food that can help combat memory loss. They’re rich in Vitamin C, Vitamin E, fibre, antioxidants, folate and anthocyanins. It’s the anthocyanins that help to boost brain function (this also makes the berries that blue colour by the way). 

Eureka blueberries are larger than most blueberries with a distinctive crunch and a delicious burst of flavour.

Eureka blueberries are in season now and instore now (at major New Zealand supermarkets like New World, Pak’nSave and other high-quality fruit retailers).

I advise my wellness clients to snack on real wholefoods like blueberries around that 3pm time if they hit that afternoon slump time where they feel hungry. They are also delicious paired with yoghurt as a snack.

They are a relatively guilt-free snack indulgence – there are only about 39 calories in half a punnet.

I actually LOVE eating these blueberries all on their own. They’re divine too in this Summer cheesecake recipe which is a great wholefood dessert options for when you next have friends over!

Blueberry Double Choc Raw Cheesecake

Ingredients:

Bottom layer

½ cup coconut oil (this should already be in a melted form during the warmer months of Summer. If not, melt it in a pot or the microwave so it is in a liquid form)

1 cup raw almonds

1 cup raw cashew nuts

½ cup maple syrup

½ teaspoon cinnamon

Pinch of salt

1/3 cup cocoa powder

Middle layers

½ cup coconut oil (this should already be melted during the warm Summer months temp. If not, melt it in a pot or the microwave so it is in a liquid form)

¼ cup maple syrup 

¾ coconut cream

2 cups desiccated coconut 

(1 carton of Eureka Blueberries)

Topping

1 carton of Eureka Blueberries 

8 pieces of white chocolate (either shave it on top, or melt it in a bain-marie)

I garnished mine with edible flowers and mint fresh from my garden because it grows in abundance, but this is not essential.

Method

Step 1. Line a cake or cheesecake tin with baking paper.

Step 2. Place all the bottom layer ingredients into a blender and mix well until it makes a thick chocolatey mixture. Place the mixture into the tin and then use your hands to evenly spread it out in the tin. Place this in the freezer.

Step 3. Place the middle layer ingredients (except the blueberries) into a clean blender and blend well. Half this mixture. Pour the first half of the mixture over the bottom layer in the mixture in the tin.

Step 3. Take the other half of the middle layer of the mixtre and place this in the clean blender and blend with the carton of blueberries. Then pour this blue mixture on top of the cheesecake. Place this in the freezer for two hours, or longer until you are ready to eat.

Step 4. Remove the cheesecake from the freezer and put it on a fancy place. Add the topping of a carton of whole blueberries on top.

Step 5 (is optional). Leave this layer out if you want to keep the cheesecake raw and dairy-free. If you want this topping, just heat the white chocolate (about 8 pieces) slowly using a bain-marie (put the chocolate in a glass bowl and then place this bowl inside a large pot filled with about 2cm of water. Heat the pot of water slowly and it melts the chocolate without burning it). Take a spoon and drizzle the white chocolate over the cheesecake. Add edible flowers and mint if you have them in the garden to garnish (although, again, this is just an optional extra if you have them growing in the garden in abundance like I do)…

Recipe by Rachel Grunwell: Wellness coach, & author of the book Balance: Food, health + Happiness, which boasts 30 nourishing recipes & 30 global experts sharing wisdom on how to live healthier and happier.

Rachel creates healthy recipes every issue for Good magazine and has created healthy-inspired recipes for a string of brands and companies over the years. 

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