Serves 1
Directions
- 1Add blueberries to a pan.
- 2Squeeze lime juice into the pan with blueberries.
- 3Cook the blueberries and lime juice until it forms a jam-like consistency.
- 4Pour coconut milk into a bowl.
- 5Add chia seeds to the coconut milk and whisk.
- 6Mix agar agar with milk in a separate small pan.
- 7Add Greek yogurt to the chia mixture.
- 8Add blueberry jam to the mixture.
- 9Add honey to the mixture.
- 10Mix all ingredients for the filling until well combined and purple.
- 11Heat the agar agar mixture on the stove.
- 12Pour the agar agar mixture into the purple filling.
- 13Mix well.
- 14Pour the filling over the crust in a springform pan.
- 15Smooth the top of the cheesecake.
- 16Decorate with fresh blueberries and mint leaves.
- 17Serve the cheesecake.
Ingredients
- 80 gr almond flour
- 120 gr peanut butter
- 2 yk coconut oil
- 1 yk honey
- 400 gr greek yogurt
- 240 ml coconut milk
- 5 yk chia seeds
- 150 gr blueberries
- 0.5 lime zest and juice
- 2 tk agar agar
- 0.33 sb milk
- 3 yk honey
Equipment
panwhiskbowlspatulaspringform panknifeplate
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