Blueberry ‘Cheesecake’

blueberry cheesecake

Crust
1 cup ground almonds
1 cup shredded coconut
2 Tbs cacao (or cocoa)
130g dates
Add water as needed

Grind the almonds into a meal. Puree the dates with a little water. Blend all of ingredients together with just enough water to make a sticky dough. Press into a lined 20cm circular cake tin.

Filling
2 cups ground cashews
2 cups blueberries
1 Tbs shredded coconut
1/3 cup coconut oil
Juice of 1 lemon
130g dates
1 tsp vanilla essence


Grind the cashews into a fine meal and set aside. Blend all of the rest of the ingredients together. Add the cashew meal and then blend all ingredients again.  Pour the mixture over the crust. Top with blueberries and place in the freezer for around 4 hours to set (it keeps really well in the freezer too!).

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