Raw Blueberry Cheesecake
- For the base:
- 2 cups almonds, soaked overnight and drained
- 8 dates, pitted or 3 tbsp rice malt syrup
- 1 tbsp cacao powder (optional)
- Pinch of himalayan salt
Prepare the base: In a high powered blender, combine ingredients and blend to high. Pour the base in a springform cake tin. Use a spoon to press the base firmly and evenly. Place in freezer.
- For the filling:
2 cups cashews, soaked overnightJuice of 1 lemon1 cup blueberries4 tbsp rice malt syrup or honey6 tbsp coconut oil, melted1/2 tsp vanilla
Add all ingredients in the blender and blend till smooth. This may require constant stirring as the mixture is quite thick. Once blended smooth, take the cake tin out from the freezer and pour the filling in. Use a spoon to even the filling out. Place in freezer overnight.
Top the cake with blueberries and strawberries. Allow cake to thaw in fridge for at least 3 hours before serving. Enjoy!