Raw Wild Blueberry Cheesecake

In the past, I was no baker! Actually, most of the baked cakes I’d made looked like pancakes!

Raw cakes were the way out of it for me haha and I enjoy making them. They can be healthier too when free from gluten etc.

Ingredients:

Base:

1 cup macadamia nuts

½ cup pistachio nuts

½ cup pitted medjool dates

Cream filling:

2 cups raw cashews (soaked in filtered water overnight)

Juice of 1 lemon

½ can coconut cream

½ tsp vanilla powder

Berry topping:

1 cup wild blueberries, thawed

2 tbsp raw honey or maple syrup if vegan

Garnish:

1 tbsp crushed pistachios

1 tbsp coconut flakes

1 punnet blueberries

Method:

Line a springform cake tin with baking paper.

Put all the base ingredients in a food processor and process until a mixture starts sticking together.

Spread the mixture evenly and firmly into the bottom of the prepared tin and place in the freezer.

Next, drain the cashews and place them in the food processor along with the rest of the cream filling until smooth and creamy.

Pour the cream filling on top of the base in the tin and freeze for an hour.

In the meantime, to make your berry filling, simply put wild blueberries and raw honey in the food processor and process until smooth.

Spread evenly on top of your cream filling and freeze for 2-3 hours.

Remove cheesecake from the freezer at least 20 minutes before serving.

For the garnish, arrange crushed pistachios, blueberries and coconut flakes however you desire and serve!