Lemon and blueberry dairy free cheesecake
What you need
1 cup almonds
1 cup coconut
1 cup medjool dates, pitted
1 tbsp melted coconut oil
Pinch of salt
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
- 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.
- 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.
- Evenly spread the blueberries around the mixture.
- Freeze slice for 4 hours, or until completely firm to the touch, before slicing.