Lemon and Blueberry Slice
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. Process into crumbs.
Add the dates and salt. Process again to form the base. Press into a lined cake tin.
Drain and rinse the cashews well.
Add them into a high-powered blender or food processor, along with the remaining ingredients. Blend until completely smooth.
Pour 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 just leave it in the fridge overnight.
To slice, let soften out of the freezer just enough to slice it. Keep this cheesecake cool or in the freezer as it will soften at room temp.
