Healthy Paleo Blueberry Cheesecake
What you need:
Filling
1 can full fat coconut milk
½ cup organic coconut better, melted
1 lemon juice, squeezed
½ inch vanilla bean pod, seeds scraped
Blueberry Jam
1 cup fresh blueberries
½ cup water
Crust
¾ cup coconut flour
2 eggs
½ cup coconut oil
2 tsp cinnamon
Pinch of salt
This cheesecake is paleo, gluten free and vegan friendly!
Method:
Preheat oven to 350F and coat a 9” round pan with coconut oil.
Prepare the crust- in a bowl combine all crust ingredients. Once formed into a dough ball, press the dough into the pan. Place the pan in the oven and bake for 10-12 minutes.
For the filling, empty just the coconut milk fat from the full fat coconut milk into another medium size bowl. You can discard the water. Whisk the fat together with the melted coconut butter, lemon juice and vanilla.
Remove crust from the oven and pour filling in to the pan. Place the pan into the freezer and let freeze for half and hour while preparing the blueberry jam.
In a large sauce pan, heat the blueberries and water until it comes to a boil, then reduce and let simmer for about 10 minutes. Keep some berries for garnish!
After 30 minutes of freezing, remove the cheesecake from the freezer and spoon a little jam on top. Swirl and repeat until you have the desired amount of blueberries.Place the cheesecake back In the freezer and let freeze for another 2 hours. Remove 30 minutes before serving. Garnish with remaining berries!