As Summer in Australia is fast approaching, we can't wait to start making recipes with our favourite fresh, Summer fruits! We absolutely love blueberries and cannot wait to start using them in fun, new recipes like this one by Panacea's Pantry!
If you've been following us for a while, you'll know we LOVE all recipes by Panacea's Pantry and we absolutely love the beautiful mix of fresh, healthy ingredients used in this recipe.
These bars include blueberries which are packed full of antioxidants and are also high in potassium and vitamin C. Blueberries have also been found to lower your risk of heart disease and cancer and are an anti-inflammatory. Macadamias, another key ingredient, are low in sugar and carbohydrates and high in essential fats. They also contain fibre and antioxidants which help reduce the risk of cardiovascular disease and diabetes.
These bars are also high in fibre which means your insides will be thanking you for eating these delicious treats!
They are also super pretty and make the perfect healthy dessert to serve at your next Summer soiree!
These cheesecake bars make the perfect healthy dessert and we cannot wait to enjoy them all Summer long!
Ingredients
Crust
135g (1 ½ cups) roasted macadamia nuts
35g (½ cup) shredded coconut
21g (3 Tbsp) coconut flour
6+ soft (eg Medjool) dates. Pitted
1 tsp lemon zest, optional
Filling
280g (2 cups) raw cashews, soaked for 4 hours in water
62g (¼ cup) fresh lemon juice
75g (¼ cup) pure maple syrup
1 tsp lemon zest
Pinch salt
62g (¼ cup) almond milk
55g (¼ cup, melted measurement) cacao butter, finely chopped (see notes)
Blueberry compote
70g (1/2 cup) blueberries, fresh or frozen
2 Tbsp water
1 Tbsp chia seeds
Method
Prepare a tray for use. Ideally use a 25cm square tin with a removable base, then grease and line. Any shape or size similar will work just fine.
Add macadamia, coconut, coconut flour and zest to a food processor and blend for 1-2 minutes or until very finely chopped. Add dates and pulse to combine well, about 12-15 times. Check that the mixture has enough moisture- take a small piece and roll into a ball. It should not be crumbly. Add 1-2 more dates if needed. Transfer to your lined tray. Spread to create an even base layer, and use a spoon to press down firmly. Set aside.
Make the blueberry compote. Add blueberries, water and chia seeds to a small saucepan and heat over low-medium heat for 5-10 mins, stirring regularly. Once berries are completely soft and the liquid has thickened a little you can turn off the heat. Set aside to cool.
Make the cashew filling. Add cacao butter to a heat proof bowl. Heat 2cm water in a small saucepan. Once the water boils reduce heat to a simmer. Place heatproof bowl onto the rim of the saucepan and gently melt. Once cacao butter is completely liquid, turn off heat and remove bowl from the saucepan to cool slightly.
Place cashews, lemon juice, maple, zest, salt and milk into a blender. Blend until very smooth- this takes 30 seconds in a high speed blender, but longer in lower powered blenders. Once smooth, and with the blender still running, stream in melted (and cooled ) cacao butter. Blend on high for 1 minute then pour over the macadamia base. Bang out air bubbles and set aside.
Use a stick blender to blend the cooled blueberry mixture (this is optional). Spoon the blueberry compote into the cashews, adding random blobs all over the surface. Very gently swirl together, remembering more is less for this. Transfer to the freezer. Freeze for 4+ hours, then remove cake from the freezer and tin. Using a hot, sharp knife cut into desired serving sizes, then store in an airtight container in the fridge (up to 5 days) or freezer (up to 3 months).
Notes To exchange cacao butter for coconut oil increase to 75g coconut oil and follow instructions as written.
Recipe and photos have been taken from Panacea's Pantry at https://panaceaspantryblog.com/raw-blueberry-swirl-cheesecake/.
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