A delicious finger-licking good cheesecake that requires no baking, no refined sugar, no gluten and no dairy. Just wholesome healthy ingredients and a freezer. If you need to convince anyone that you can eat well and be well, just serve them a slice of this..
Ingredients:
Crust:
- 1 cup almond meal*
- 2/3 cup chopped, pitted dates
- ¼ tsp sea salt
- 2 1/2 tbsp dried shredded coconut
Filling:
- 2 cups raw cashews, soaked in water overnight in the refrigerator and rinsed and drained
- ¼ cup maple syrup
- 2 tsp vanilla extract
- Juice of 2 lemons (the lemons here in India are small and I used 4, so use your taste buds to see if you require more or less)
- 1/8 cup coconut oil (warmed until liquid)
- 2/3 cup fresh blueberries
- Another 1 tbsp coconut oil
Preparation:
- In a food processor, pulse the almond meal, dates, salt and shredded coconut together until it forms a sticky mixture
- Press into a 6-8 inch springform pie dish
- Blend together the cashews, maple syrup, lemon juice and vanilla essence
- Once the mixture has become creamy, add 1/8 cup coconut oil and process until smooth
- Spread ½ of the mixture out over the crust, leave the other half in the food processor
- To the remaining half add the blueberries and the remaining 1 tbsp of coconut oil and blend until smooth
- Top the cheesecake with the blueberry mixture and smooth out nicely
- Cover and freeze for at least 2 hours.
- Before serving, remove from the freezer and allow to defrost for about 45 minutes or until the centre is cold but not frozen.
- Slice and serve!
* to make almond meal, place plain roasted almonds in a food processor and pulse until it turns into a slightly coarse flour. Be careful not to over-process or you will have almond butter..
