This gorgeous Boysenberry and Lemon Cheesecake was submitted to us by the lovely Samantha from findbalance a holistic nutritionist in the making living with type one diabetes!
We couldn’t help but share, anything that has gut-loving and cheesecake in the same recipe not to mention can be made in a bender! Hells yes!
Make sure you pop over and follow her for more daily inspo for a happy balanced life through food!
Boysenberry Lemon Cheesecake
For the base:
1 cup of desiccated coconut
1 ½ cup of almonds
½ cup of coconut oil
Line a 20cm springform pan with baking paper.
Place all ingredients in a blender until finely chopped.
Press mixture firmly over the base of the pan and freeze for 30 minutes.
For the topping:
2 cups of cashews
1 tbsp vanilla extract
1 tbsp apple syrup
1 tbsp Nutra Organics gelatin
1 lemon including juice and rind
200g of frozen boysenberries, thawed add a teaspoon of Acai Berry Blend for extra flavour
Place the rinds of the lemon and juice of the lemon in a small bowl, leave half in the bowl and sprinkle of the gelatin and mix until combined, leave to stand for 5 minutes. Place the remaining juice and rind in a small saucepan with the apple syrup and bring to the boil. Remove from the heat and add to the gelatin mixture. Stir until combined
In your blender, add the cashews, vanilla extract and boysenberries. Mix until well combined. While the blender is on low, pour in the gelatin and then mix until gelatin is mixed through thoroughly, roughly a couple of minutes. Pour on top of your base and leave in the fridge for 2-3 hours to set.
Top with chia seeds jam, berry coulis or just coconut yoghurt.
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