Raw Blueberry Cheesecake

Ingredients:

Cheesecake Crust

• 200g (2 cups) pecans

• 1 Tablespoon rice malt syrup

• 1 handful of dates

• 1 Tablespoon coconut oil, softened

Cheesecake Filling

• 250g (2 cups) raw cashews

• 120ml (½ cup) coconut milk

• 1 Tablespoon rice malt syrup

• 1 Tablespoon coconut oil

Cheesecake Topping

• 290g (2 cups) blueberries

• ½ Tablespoon rice malt syrup

• 1½ Teaspoon coconut oil, softened

Method:

• Start with the cheesecake crust, add all ingredients to the vitamix, pop the lid on, remove the plug and insert the tamper. Turn the dial to 4 and pulse, about 8-10 times. Once ready, press into a lined round tin. Place in the freezer for a few hours to set.

• Next on to the filling, combine all the filling ingredients and blend until smooth then pour into the crust.

• Next is the topping. Add all topping ingredients to the vitamix, pop the lid and plug on and blend normally until smooth. Pour on top slowly and spread evenly with spoon.

• Decorate with coconut flakes, blueberries and raspberries. Pop into the freezer to set.