Raw Blueberry Lemon Cheesecake
Ingredients
Crust
- 200g white almonds
- 25g shredded coconut
- 4 pitted dates
- 350g fresh blueberries
Filling
- 250g cashews, soaked for min 6hrs
- 150g maple syrup
- 130g oat milk
- 110g melted coconut oil
- 5g lemon juice
- 1 tbsp vanilla powder
- Pinch of salt
Preparation
Take your food processor, add the almonds and shredded coconut and pulse them until you have a flour-like texture.
Add the dates and mix again.
Take an 8 inch cake pan and line with parchment paper, then press the crust evenly into the pan and set aside.
Drain and wash the cashews, add them to your blender along with the other ingredients for the filling and blend well.
Add 250 grams of the fresh blueberries on top of the crust in the cake pan.
Pour the cashew mixture into the cake pan and freeze the whole cake for at least 6 hours, preferably overnight.
Remove from the freezer about 1.5 hours prior to eating, decorate with the remaining 100 grams blueberries and enjoy.
