Raw Blueberry Cheesecake

01 Jun Raw Blueberry Cheesecake

Posted at 04:42h in Recipes by Lyn Nichols 0 Comments

Ingredients

Base: ½ cup almonds

½ cup walnuts

½ cup coarsely shredded coconut

1 cup deseeded medjool dates

1 cup cacao nibs

1 tsp vanilla paste

Filling

2 cups cashews soaked for 2hrs. in water

1 cup blueberries

⅛ cup apple cider vinegar

½ cup water

¾ cup organic virgin cold pressed coconut oil

2 ½ tbsp honey

1 cup pitted medjool dates

Directions

STEP 1

Place the almonds, walnuts and shredded coconut into a food processer and mix on high speed until breadcrumb texture

STEP 2

Add the dates, cacao nibs and vanilla paste and process again until the mixture forms a ball in the processor or sticks together when you squeeze some between your fingers.

STEP 3

If it feels a bit dry, add a drizzle of coconut oil or water and mix again. When ready, press into a lightly greased spring-form cake tin and refrigerate

FILLING

Place the deseeded dates in a blender with ¾ cup water, ¾ cup coconut oil, 2 tbsp honey, the ACV and blueberries and let sit for half an hour before blending on high speed until creamy. Drain the cashews and add to the blueberry mix. Process on high speed to a very smooth, creamy consistency. Pour filling onto the base and set overnight in the fridge or freezer.

Decorate with fresh blueberries when serving.

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