Ingredients
Crust
- 1 cup almonds flakes
- 1/2 cup walnuts
- 6 dates, pitted
Filling
- 150g blueberries
- 2 cups cashew soaked overnight
- 16 dates, pitted
- 1/2 cup coconut oil, melted
- 1/4 cup lemon juice
- 1 tsp vanilla extract
- 1/2 cup almond milk
Glaze
- 150g blueberries
- 4 tbsp light brown sugar
- 4 tbsp water
- 1 tbsp corn flour
Method
Crust
- On food processor or blender mix the crust ingredient and spread it pressing with your fingers on a greased 8 inch round spring form baking tray.
- If you plan to take the cheesecake from the baking tray lay at the bottom a greased baking sheet.
Filling
- Drain the cashew and beat on the food processor or blender for about 4 minutes. If your coconut oil is not liquid, heat it in the microwave for one minute.
- Add the rest of the filling ingredients to the blender, one at a time and beat for about 10 minutes.
- Only stop when all the ingredients are well mixed together into a thick cream.
- Pour the mixture on top of the crust and spread as evenly as you can, then put it in the freezer for 1 hour.
Glaze
- Add the blueberries and sugar to a sauce pan on a low fire.
- Mix the corn flour with the water and add it to the pan.
- Stir until almost boiling point.
- Pass the liquid through a sieve and cook a bit more until it thickens.
- Spread it on top of the filling and take it to the fridge overnight.
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