Blueberry & Raspberry Raw Cheesecake

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Dessert is often viewed as a treat but why not have it for breakfast or whenever your heart desires without feeling the guilt and unhealthy.

The blueberry and raspberry raw cheesecake is 100% natural and made with a few ingredients.  It requires no cooking and really is rather simple to make...you just need  a bit of preperation, please find the ingredients below:

Base:


1/2 cup pistachios

1/2 cup macadamias

3/4  cup dessicated coconut

3/4  cup fresh dates, chopped and pitted

2 heaped tablespoons of coconut oil

 

Filling:

3 cups of cashews (soaked for at least 3 hours)

Raspberries - 150g

Blueberries - 150g

3 tablespoons of coconut oil

1/2 cup of coconut water

3 tablespoons of sweet freedom/rice malt syrup/coconut nectar (any sweetener of your choice)

Squeeze of a lemon

Begin with lightly greasing a round spring form cake tin (20cm) with coconut oil.

To make the base begin by blitzing the nuts and coconut in a food processor.  Then  add the chopped dates and the coconut oil.  You may need to scrape down the sides and blitz a few more times to get the correct consistency.

If the mixture seems to dry, add a a tbsp of water at a time until it is sticky enough to form a dough like consistency. Then press the mixture evenly into the cake tin and place in the freezer.

To make the filling you need to drain the cashews of the water and rinse them. Place in the food processor and blitz and then add the remaining ingredients.  You may want to add more sweetener depending on how sweet you want your cake to be. Blend all the ingredients until smooth!

Pour the mixture over the base and tap the cake tin on a hard surface to remove any bubbles and place in the freezer again for about 3 hours or until set and firm to touch.

Decorate with blueberies, raspberries or any fruit of your choice. Let it sit for about half an hour before eating if taken from the freezer.

Enjoy!