Lemon and blueberry dairy free cheesecake

What you need

Base

1 cup almonds
1 cup coconut
1 cup medjool dates, pitted
1 tbsp melted coconut oil
Pinch of salt

Cheesecake

2.5 cups raw cashews, soaked for minimum of 3 hours
1 cup coconut cream
Juice & zest of 3 large lemons
A few drops of food grade lemon essential oil
4-5 scoops of Qt Bellē or Beaū powder
1/2 cup maple syrup
1/2 cup rice malt syrup
2/3 cup melted coconut oil
1/4 tsp salt
1 cup frozen blueberries

 

 Instructions

  1. Make the base first by blending the almonds and coconut in a food processor until a fine crumb forms. Add the dates, coconut oil and salt then blend again until it forms a sticky dough. Press evenly into lined a 20cm cake or brownie pan.
  2. Blend all of the cheesecake ingredients in a high speed blender (except blueberries) until silky smooth and no lumps remain (a few minutes should do!) Pour over the base.
  3. Evenly spread the blueberries around the mixture.
  4. Freeze slice for 4 hours, or until completely firm to the touch, before slicing.

 

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