što/
3/4 šalice badema
1 šalica datulja
2 šalice indijskih oraščića
1 limun
1 šalica borovnica*
100 ml sirupa agave
2 prstohvata himalajske soli
1/2 šalice vode
1/2 šalice kokosovog ulja
*ovaj put nisam koristila evropske divlje borovnice, već uzgojne koje imaju nježniji okus i boju
kako/
Usitnite bademe i datulje u multipraktiku kako biste dobili povezanu smjesu. Utisnite smjesu u kalup. Stavite indijske oraščiće, naribanu koricu limuna, sok limuna i sve ostale sastojke u blender i blendajte dok ne dobijete potpuno glatku kremu. Izlijte kremu u kalup i stavite tortu u hladnjak preko noći, ili u zamirzivač na nekoliko sati kako bi se krema stisla.
[ENG]
raw blueberry no-cheesecake
what/
3/4 cup almonds
1 cup dates
2 cup cashews
1 lemon (for zest and juice)
1 cup blueberries
100 ml agave nectar
2 pinches himalayan salt
1/2 cup water
1/2 cup coconut oil
*this time I used farmed blueberries that are milder in taste and colour than wild bilberries that I normally use
how/
Put almonds and dates into a food processor and process them into a compact mass. Press this mixture into a cake mould. Put the cashews, lemon zest, lemon juice and all the other ingredients into a blender and blend until you get a very smooth cream. Pour the cream into the mould and leave the cake in the fridge overnight, or in the freezer for a couple of hours to thicken.
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