DF, GR, SF, Raw Blueberry Cheesecake

It seems that healthy is the cool thing right now. This cheesecake is dairy free, gluten free, refined sugar free and unbaked making it super healthy but also super delicious. It’s packed full with blueberries which, being a super-food, makes it every more likely to please your health conscious friends.

Ingredients:

Base:

  • Dates (8-10) soaked
  • ½ cup almonds
  • ½ cup Coconut
  • Dash of coconut oil if needed for binding

Blueberry layer:

  • 1 cup raw cashews (soaked in water for 2-4 hours, then drained)
  • ½ cup Coconut oil
  • 1 cup blueberries (plus a handful for mixing through layer)

Vanilla Honey layer:

  • 1 ½ cups raw cashews (soaked in water for 2-4 hours, then drained)
  • ½ cup Coconut oil
  • 1/4 cup Honey
  • Juice of one lemon

Method:

  1. Lightly grease a circular cake tin with a healthy oil (eg Coconut Oil) and line the base with baking paper.
  2. Blend all the ingredients for the base together in a food processor then press into the cake tin firmly.
  3. Blend all the ingredients for the vanilla layer together in a food processor and then pour over the top of the base, leaving about 2 Tbsp spare. Chill in the freezer for 1 hour.
  4. Blend all the ingredients for the blueberry layer together in a food processor then stir in a handful extra.
  5. Gently pour the blueberry mixture over the vanilla layer. Add small dollops of the vanilla mixture on the surface and gently use a knife to marble the two flavours together.
  6. Chill in the freezer overnight to set completely.
  7. Take out of the freezer 30 minutes before you’re ready to serve.

 

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