Blueberry and Cashew Cheesecake
Did somebody say cake?Yes, you read correctly - this is a refreshing, flavour-bomb cheesecake recipe that is gluten free, dairy free, refined sugar free, vegan and raw (no baking necessary)!This cheesecake is so easy and simple with only a handful of ingredients, perfect to take to your next Spring event - it's sure to be a winner with everybody. It is loaded with good fats, antioxidants and OOOOODLES of flavour!Ingredients:Base:250g Medjool Dates (Soaked for 2-3 Hours)250g Almonds (Soaked for 2-3 Hours)Cheesecake Layer:400g Cashews (Soaked 2-3 Hours)2cup Blueberries300g Coconut Cream Squeeze of Lemon Juice1tbsp Rice Malt Syrup Creating The Magic:In a food processor blend the medjool dates and almonds together until the mixture becomes well combined and sticky (you may like to use some of the left over water from soaking your dates to achieve this). Firmly press the mixture down in a cheesecake dish and place in the freezer for 20-30 minutes (I actually lined a casserole dish with baking paper to make this recipe and it worked a treat).Whilst your base is setting, in a food processor, blend all of the cheesecake layer ingredients until smooth and well combined. Once your base layer is nice and firm, smooth over the cheesecake layer and place back into the freezer for 30-40 minutes.Finish with a handful of blueberries on top and voilà - time to devourer!I hope you give this recipe a go and if you do, please leave a comment. Your feedback helps me to continue to improve recipes for you.I would love to see what you come up with. Take a picture and tag @blissfullynourished and use the #blissfullynourished on Instagram!