Raw Blueberry Cheesecake
1 cup pitted dates
1 cup KILO NZ almonds
1/2 cup walnuts
½ cup shredded coconut
1 tbsp. extra virgin coconut oil
3 cups of raw cashew nuts
½ cup full-fat coconut milk
2 tbsp. Pure Coco Ltdextra virgin coconut oil (melted)
4 tbsp. pure maple syrup
1 cup frozen blueberries
1 tsp pure vanilla extract
2 tsp Fresh As freeze dried blueberry powder
Pinch Himalayan salt
Place your pitted dates in a bowl and cover with boiling water for 10 minutes to soften.
Once softened, discard water and add dates to your food processor.
Add all the remaining ingredients into the food processor and process until the mixture starts to come together. It should be quite sticky when pressed between your fingers.
Pour the mixture into a greased round spring form pan (I use coconut oil to grease, or line with baking paper).
Press the mixture down evenly using your hands to create the crust of the cheesecake.
Place in the fridge while you make your filling.
Place your cashew nuts in a bowl and cover with water, allow to soak for at least 3-4 hours. Once fully soaked, discard the liquid and rinse your cashew nuts.
Add your soaked cashew nuts and the remaining ingredients into a high speed blender and blend until smooth and creamy (I use a Vitamix, otherwise you may need to just pause frequently to scrape down the sides and keep blending until smooth).
Pour the filling over your crust. Shake the pan gently to remove any air bubbles.
Place back into the freezer for at least four hours before serving.
When ready to serve the cheesecake, take it out of the freezer for at least 20 minutes. Gently remove from the pan and garnish with lemon zest, and garnishes of your choice before slicing.
You can keep store in the fridge for about 5 days or slice into pieces and freeze.