White Chocolate and Blueberry Cheesecake Tart
Ingredients
Crust
- 90 g gluten free rolled oats
- 90 g raw almonds
- 6 Tbsp. coconut sugar
- 1/4 tsp pink salt
- 4 Tbsp. melted refined coconut oil
Blueberry cheesecake layer
- 150 g raw cashews (soaked 3-5 hours and rinsed)
- 1 cup (120 g) fresh blueberries
- 5 Tbsp. (50 g) melted raw cacao butter
- 4-5 Tbsp. maple syrup
- 4 Tbsp. coconut cream
- 4-5 Tbsp. lemon juice
- 1 tsp lemon zest
- Pinch of pink salt
White chocolate layer
- 80 g raw cashews (soaked 3-5 hours and rinsed)
- 1/3 cup (80 ml) coconut cream
- 3 Tbsp. melted raw cacao butter
- 2 Tbsp. maple syrup
- 1 tsp vanilla bean paste
- Pinch of pink salt
Garnish
- Fresh blueberries
- Fresh herbs
- Lemon wedges
Preparation
Preheat oven to 170°C. Place all dry ingredients for the crust in a food processor and process until it reaches the consistency of flour.
Add melted coconut oil to the food processor and process until it becomes like wet sand.
Press the mixture into the sides and bottom of a 20 cm tart tin with removable bottom. Bake for about 15 minutes or until baked through. After cooling, place in the freezer for 30 minutes to an hour.
Place all ingredients for the blueberry layer in a high-speed blender and blend well. Adjust sweetener or lemon juice if desired. Layer over the crust and freeze until set.
Repeat the same process for the white chocolate layer. Layer over the blueberry layer and freeze overnight.
Remove from the tin and let it thaw at room temperature or keep in the fridge until soft enough to cut. Garnish with blueberries, lemon wedges, and herbs, then cut with a warm knife.
Notes
Soak cashews for 3-5 hours and rinse before use.
1 tablespoon equals 15 ml.
