Raw Coconut and Blueberry Cheesecake

Ingredients

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• Base:
• Dessicated Coconut Dessicated Coconut 60g 1 cup
• Cashew Nuts Cashew Nuts 60g 1/2 cup
• Almonds Almonds 110g 1/2 cup
• Coconut Oil Coconut Oil 2 tbsp 2 tbsp
• Lemon Lemon zest of 1 zest of one
• Pitted Medjool Dates Pitted Medjool Dates 10 10
• Filling:
• Cashew Nuts Cashew Nuts 250g 2 cups
• Coconut Milk Coconut Milk 125ml 1/2 cup
• Lemon Lemon 2 2
• Agave Nectar Agave Nectar 120g 1/2 cup
• Coconut Oil Coconut Oil 125ml 1/2 cup
• Table Salt Table Salt pinch pinch
• Blueberries Blueberries 150g 1 cup

Instructions

1. 1.*Note: pre-soak the cashew nuts for the filling, covered, for at least four hours or overnight.*
2. 2.Drain off the water and rinse the cashews.
3. 3.Line a round baking form with parchment paper.
4. 4.Base: Add the shredded coconut, cashew nuts, almonds and salt into a food processor and blend until you get chunky crumbs.
5. 5.Add the dates and blend. Add the coconut oil, zest of one lemon and blend.
6. 6.Press the mixture into the form and place in the fridge.
7. 7.Filling: Add the soaked and drained cashews into a food processor together with lemon juice, coconut milk, maple syrup and salt and blend until smooth.
8. 8.Add the coconut oil while the motor is running to get a smooth texture.
9. 9.Pour the filling into the form and smooth it with a spatula.
10. 10.Place into the freezer for at least an hour and transfer to fridge up to 30 minutes before serving.
11. 11.Before cutting, sprinkle with some shredded coconut. Serve with seasonal berries.

Nutritional Information

• Calories:
  610
• Fat:
  44g
• Sodium:
  9mg
• Carbs:
  55g
• Sugar:
  38g
• Protein:
  11g