This cheesecake is AMAZEBALLS.
This vegan (egg and dairy free) wheat free, very low in sugar (I added a couple of dates and a Tbsp of coconut sugar) Blueberry and Lime “cheesecake” is delicious! The texture is smooth and creamy and it is quite satisfying and rich because of all the nuts and coconut oil. I love the crunch from the almond base and the lime adds the perfect amount of zing to break through the richness. NOMNOM. Might I just add that I am not following a raw or vegan diet and I quite like my piece of steak and glass of milk BUT I don’t like it if I don’t know where it is coming from and I DON’T think we should be eating processed (pasteurized and homogenized) dairy. Unfortunately, this isn’t always easy and I still eat dairy quite often. But when it’s in my control – this is my way around it. AND I specifically like this for its low sugar and no wheat content. Also a great LCHF option if you leave out sweeteners and control portion size.
Raw Blueberry and Lime “Cheesecake’’
takes about 20 minutes to make
and 2 hours to set
You will need:
For the base
50g pitted dates (about a 1/4 cup, 60ml) dates
2 Tbsp (30ml) coconut oil
For the ‘’cheesecake’’ topping
200g cashews, soaked for at least 6 hours
350g blueberries (if you are using frozen blueberries, defrost them first)
juice of 2 limes
grated rind of 1 lime
1/4 cup (60ml) coconut oil
2 Tbsp (30ml) coconut sugar dissolved in 1/4 cup (60ml) lukewarm filtered water
Cocoa for serving and extra berries
In a food processor, blend all the ingredients for the base together and press into a lined 20cm springform cake tin. Leave to set in the freezer.
In a food processor, blend all the ingredients for the topping together until its smooth – this should take about 5 minutes.
Pour onto the base and leave to set in the freezer for at least 2 hours.
Served dusted with cocoa with extra fresh berries if you like