White Chocolate and Blueberry Cheesecake Tart
Ingredients
Crust dry
- 90 g gluten free rolled oats
- 90 g raw almonds
- 6 Tbsp. coconut sugar
- 1/4 tsp pink salt
Crust wet
- 4 Tbsp. melted refined coconut oil
Blueberry cheesecake layer
- 150g raw cashews (soaked 3-5 hours and rinsed)
- 1 cup (120g) fresh blueberries
- 5 Tbsp. (50g) 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
- 80g raw cashews (soaked 3-5 hours and rinsed)
- 1/3 cup (80ml) 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 tart tin and bake for about 15 minutes or until baked through. Cool and freeze for 30 minutes to an hour.
Blend all ingredients for the blueberry layer in a high-speed blender and layer over the crust, then freeze until set.
Repeat the same process for the white chocolate layer and freeze overnight.
Remove from the tin, thaw at room temperature or refrigerate until soft enough to cut, then garnish with blueberries, lemon wedges, and herbs. Cut with a warm knife.
