Raw, Vegan Blueberry Cheesecake

This delicious recipe was kindly sent into us by by an international cross country mountain biker Ingrid Richter.

"I have never been a big cheesecake fan. This raw, dairy-free version sounded too good not to try. The blueberries go well with the white chocolate flavour. This pie is always a huge hit at dinner parties and it has converted me to a 'Cheesecake' lover. It is super simple to make taking only 20 minutes of your time".

Ingredients for Crust:

- 1/2 cup brazil nuts

- 1/4 cup almonds

- 1/4 cup shredded coconut

- 1 Tbsp cacao powder

- 1 tsp vanilla extract

- pinch of salt

- 2 dates


Ingredients for Filling:

- 2 cups fresh or frozen blueberries (frozen blueberries must be well thawed)

- 1 cup cashews

- 1/4 cup + 2 Tbsp melted coconut oil

- 2 Tbsp melted cacao butter

- 1/4 cup honey

- 1 Tbsp lemon juice

- pinch of salt


Instructions:

1. Process all crust ingredients in a food processor until crumbly. The mixture should stick when pressed between your fingers. If it is too dry, add a little water. Press the mixture into the bottom of a cake tin or pie dish.

2. Melt the coconut butter and honey in a saucepan.

3. Process the cashews into a fine powder.

4. Add melted honey/oil and remaining filling ingredients and process until smooth and creamy. Pour the filing over the crust and chill or freeze for at least 2 hours (or until ready to serve).

5. Garnish with fresh blueberries and some mint leaves.

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