Vegan blueberry cheesecake

Ingredients for the base:

• 100g almonds
• 50g pitted dates
• 1 tablespoon water

Ingredients for the cheesecake:

• 200g soaked cashews
• Juice of 1/2 lemon
• 3 tablespoons maple syrup
• 100g coconut fat (or roughly 3 very heaped tablespoons. Coconut fat is the thick part in the top half of the a coconut milk can)
• 75g frozen blueberries

Method:

You can use a 6inch by 3inch cheesecake tin, or you can try with others if you wish for a different shape

Soak the cashews, overnight its recommended, but 3-4 hours will be enough

First make the base by adding the almonds and dates into the food processor and blend into crumbs, then add the water and blitz again to make it sticky

Grease the cheesecake tin with coconut oil then place the nut mix into the bottom and press down until evenly spread

Drain the soaked cashews and add to the food processor along with the lemon juice, maple syrup and coconut fat and blend until very smooth (this can take about 5 minutes, make sure to press the leftover bits on the side down to make the whole mix smooth) see pic below for desired consistency

Pour half the mixture on top of the base

Add a handful of frozen blueberries randomly inside (roughly 25g)

Pour the rest of the mix on top

Now defrost roughly 50g of frozen blueberries in a pan over a medium heat, once defrosted mash with a fork and pour across the top of the cake (if there is a lot of juice then don’t pour all the juice over).

Freeze for 3 hours

Gently remove from the cheesecake tin and it’s ready to serve!