The plant pigment anthocyanin is what gives blue/purple fruits and vegetables their distinctive colour. Anthocyanin also has antioxidant properties that protect cells from damage.

Paleo blueberry cheesecake

INGREDIENTS: 
For the base:

• 1 1/2 cups walnuts
• 1/3 cup raw cacao powder
• 3/4 cup unsweetened desiccated coconut
• 100 grams pitted dates (soaked in boiling water for at least 10 minutes + drained)
• 1 tbs. melted coconut oil
• 1 tsp. vanilla extract

For the filling:

• 2 cups raw cashews (soaked in water for at least one hour + drained)
• 400 mls coconut milk
• 1/2 cup melted coconut oil
• 1 tbs. vanilla extract
• 2 tbs. maple syrup (or preferred natural sweetener)
• 2 cups fresh or frozen (thawed) blueberries

METHOD:

• Line the base of a 24 cm spring form cake tin with baking paper.
• Start with the base. In a food processor place the walnuts, raw cacao powder and desiccated coconut.
• Whiz these ingredients until a fine meal forms.
• Transfer the meal into a large mixing bowl, leave this for now.
• Drain the soaked dates and place them into the food processor, along with the coconut oil and vanilla extract.
• Whiz these ingredients until a smooth paste forms.
• Transfer the paste into the mixing bowl with the meal and mix together (you may need to get your hands dirty for this job!).
• Once it’s all combined, press the base into the cake tin, making sure you press it out evenly, covering the entire base.
• Place this into the freezer.
• Now for the filling (you will need to rinse the food processor).
• Drain the cashews and place them into the food processor.
• Whiz these until a crumbly, buttery paste forms.
• Now add all the other ingredients.
• Whiz on high speed until completely smooth.
• Take out the base from the freezer and pour the filling on top of the base (shake the tin carefully to even out the top).
• Place the cake into the freezer for two hours or until set.
• Take the cake out of the freezer and let sit for 30 minutes.
• Rub the outside of the cake tin with a hot cloth and release the spring form slowly (you may need to run a knife around the edge).
• Cut into slices with a hot knife! We enjoyed ours with pureed blueberries!

Store the remainder of your delish paleo blueberry cheesecake covered in the fridge for a week. It can also be stored in the freezer and thawed out when it's time for cake (when isn't it time for cake?!).
The Merrymaker Sisters | easy healthy recipes https://themerrymakersisters.com/