What's better than indulging your sweet tooth? When it's raw of course! And so we are pretty bloody excited to share this raw blueberry cheesecake recipe from Wandering Matilda!
With a delicous nutty base and a creamy, healthy top, your tastebuds will thank you. And, better yet, it's guilt-free!
20g brazil nuts
100g dates, soaked in boiling water
5tbs coconut oil
Pinch of salt
220g cashews, soaked in water (reserve the water)
30g rice malt syrup (maple syrup, coconut nectar of agave will also)
7g coconut oil
Pinch of salt
15g cashews, soaked in water (reserve the water)
75g blueberries at room temperature
70g coconut oil
1tbs coconut flour
1tsp vanilla essence
1tsp maple syrup (maple syrup, coconut nectar of agave will also)
Blend the base ingredients together until a sticky dough forms then firmly place in whichever cases you choose and pop in the freezer.
While the base is freezing, blend the cashew cream ingredients together as well as a little reserved caches water until you have a smooth paste. This should take about two minutes. Spoon over the frozen base leaving enough space for your final layer and put back in the freezer.
Now, final layer! Blend the blueberry ingredients together with a little of the cashew water until smooth. Make sure your blueberries are not frozen as this will freeze your coconut oil. Pour over the set cashew cream and place in the fridge for 20 minutes.
That’s it! It’ll last in the fridge for four days or frozen for up to two weeks.