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RAW BLUEBERRY CHEESECAKE

INGREDIENTS

1 CUP NATURAL ALMONDS

1/2 CUP FRESH PITTED DATES

PINCH OF SEA SALT

1 CUP RAW CASHEWS (SOAKED OVERNIGHT/8HRS)

JUICE FROM HALF A MEDIUM LEMON

1/4 CUP COCONUT OIL

1 TBS RAW HONEY

1/2 CUP FRESH BLUEBERRIES

METHOD

• PROCESS ALMONDS, DATES AND SALT UNTIL CRUMBLY (SHOULD STICK TOGETHER WHEN YOU PINCH SOME OF IT TOGETHER WITH YOUR FINGERS) & PRESS INTO A LINED LOAF TIN

• PROCESS REMAINING INGREDIENTS EXCLUDING BLUEBERRIES UNTIL SMOOTH (YOU WILL NEED TO STOP AND SCRAPE DOWN THE SIDES A FEW TIMES, TAKES ABOUT 5 MINUTES)

• SPREAD HALF OF THE MIXTURE OVER THE BASE

• ADD IN BERRIES TO THE REST OF THE MIX AND PROCESS UNTIL SMOOTH, SPREAD EVENLY OVER THE MIDDLE LAYER AND POP INTO THE FREEZER AND SLICE ONCE SET

NOTES

- I USED FRESH MEDJOOL DATES AND LET THEM SIT AT ROOM TEMP FOR 30MINS BEFORE STARTING

- SOAKING THE CASHEWS IS IMPORTANT SO THAT YOU CAN BLEND THEM AS SMOOTH AS POSSIBLE. IF YOU ARE TIME POOR, YOU CAN POP THEM IN A BOWL AND COVER THEM WITH BOILING WATER AND ALLOW TO QUICK-SOAK FOR 30 MINS

- YOU COULD USE OTHER BERRIES OR FROZEN BERRIES, JUST ALLOW TO DEFROST FIRST

THIS ---->https://healthinhandscom.chiromatrixbase.com/jodi-s-kitchen/no-bake-recipes-for-healthy-living/raw-blueberry-cheesecake.html

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