Blueberry Un-Cheesecake

8 65 971
Ingredients Minutes Calories
Prep Cook Servings
1 h 5 min 4
Blueberry Un-Cheesecake
Health Rating

Ingredients


1 cup Frozen blueberries (fresh or frozen and organic)
4 cup Coconut milk (guar-gum free)
4 tbsp Stevia sweetener, liquid (up to 4 tbsp. or can use xylitol)
1 tbsp Gelatin dry powder, unsweetened (If using Bulletproof CollaGelatin, use 2 tbsp.)
2 tsp Vanilla extract, pure
4 tbsp Butter, grass fed, unsalted
2 cup Coconut, shredded, unsweetened
1/2 avocado(s) Avocado (optional)

Instructions


1. Place the berries in a deep-sided dish. Heat 1 cup of the coconut milk, the xylitol or stevia and the gelatin in a saucepan over medium heat until the gelatin is dissolved.

2. Place the remaining 3 cups of coconut milk in a blender with the vanilla, butter and oil. Blend thoroughly and then add the hot coconut milk/gelatin mixture and shredded coconut.

3. Pulse the blender until mixed (if desired, add the avocado and pulse some more).

4 Pour the entire blender contents over the blueberries and place the dish in the fridge for an hour to set. Add more berries to the top to finish.

Nutrition Facts

Per Portion

Calories 971
Calories from fat 823
Calories from saturated fat 568
Total Fat 91 g
Saturated Fat 63 g
Trans Fat 0
Polyunsaturated Fat 1.1 g
Monounsaturated Fat 5.2 g
Cholesterol 31 mg
Sodium 55 mg
Potassium 811 mg
Total Carbohydrate 24.0 g
Dietary Fiber 8.0 g
Sugars 5.5 g
Protein 11.6 g

Dietary servings

Per Portion


Fruit 0.5
Vegetables 0.3

Energy sources


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Notes:

Get more Bulletproof recipes here!

In a hurry? Freeze for just 15 minutes to get the jelled consistency and use frozen berries instead of thawed ones.

To turn this recipe into a snack that will rock your next dinner party or get your kids clamoring for brain-boosting foods, just fill small paper cups with blueberries, add the mixture to them and slide them in the fridge. These turn into the healthiest and most delicious "gelatin shots" I've ever had.

*Prep time reflects time it takes for them to set in the fridge.

Recipe from:
Dessert
Snack