Vegan Lemon Blueberry Slice Dessert
Ingredients
Base
- 3/4 cup cashews
- 1/4 cup almonds
- 9 medjool dates
- tiny pinch of salt
Filling
- 2 cups cashews, soaked for a few hours
- 1/3 cup melted coconut oil
- 1/4 cup rice malt syrup
- 3 tbsp coconut water or water
- 3 tbsp lemon juice
- 1 tsp vanilla
- pinch of salt
- Freeze dried blueberries (or fresh) to serve
Preparation
In a food processor, add the cashews and almonds and process into crumbs.
Add the dates and salt and process again to form the base.
Press the mixture into a lined cake tin.
Drain and rinse the cashews well.
Add the cashews into a high-powered blender or food processor along with the remaining ingredients and blend until completely smooth.
Pour the mixture into the base and smooth out the top.
Sprinkle over the freeze dried blueberries and press them in lightly.
Place in the freezer to set for a couple of hours, or leave it in the fridge overnight.
To slice, let it soften out of the freezer just enough to slice it.
Keep this cheesecake cool or in the freezer as it will soften at room temperature.
