Raw Blueberry Cheesecake

Ingredients

* Switch between cup/oz and g/ml in Account Settings*

• Almonds Almonds 100g 3/4 cup
• Rolled Oats Rolled Porridge Oats 20g 1/4 cup
• Pitted Dates Pitted Dates 60g 1/3 cup
• Coconut Oil Coconut Oil 2 tbsp 2 tbsp
• Chia Seeds Chia Seeds 2 tsp 2 tsp
• Sea Salt Sea Salt pinch pinch
• Cashew Nuts Cashew Nuts 125g 1 cup
• Blueberries Blueberries 150g 1 cup
• Lemon Lemon 1 1
• Coconut Oil Coconut Oil 80ml 1/3 cup
• Maple Syrup Maple Syrup 160g 1/2 cup
• Coconut Cream Coconut Cream 75g 1/4 cup

Instructions

1. 1.*Note: prepare this recipe at least half a day in advance of serving, to allow for the following steps.*
2. 2.Place 1 cup cashews in a bowl and cover with filtered water and set aside for 2 to 4hrs.
3. 3.Toast almonds and oats in a pan over medium heat until golden brown and crispy.
4. 4.Add toasted almonds and oats, chopped dates and a pinch of salt to melted coconut oil and blend in a blender until mixture sticks together, add chia seeds and stir to combine.
5. 5.Press into the bottom of 4 to 6 serving glasses and refrigerate.
6. 6.Blend rinsed cashews, blueberries, juice and zest from lemon, coconut oil, 1/3 cup maple syrup and 1/3 cup coconut cream in a blender until smooth.
7. 7.Spoon cheesecake mixture between serving glasses on top of crust and refrigerate until set.
8. 8.Once set, top with whisked coconut cream and fresh blueberries.

Nutritional Information

• Calories:
  782
• Fat:
  52g
• Sodium:
  39mg
• Carbs:
  77g
• Sugar:
  55g
• Protein:
  12g