Dairy? What dairy? After only a week of following a dairy free diet, mealtimes have become more interesting, and I've become more inventive! Today's offering is a deliciously decadent cheesecake that will have you amazed that it contains no dairy, refined sugar or flour. And don't be fooled - you only need a little to satisfy that dessert craving. This cake is ultra-rich and very yummy!
Ingredients:
Crust:
1 cup Brazil nuts
1/2 cup walnuts
1/2 shredded coconut
8 pitted medjool dates
Lemon filling:
2 cups raw cashews, soaked for 4 hours or overnight
3/4 cup lemon juice
2 tbsp lemon zest
1/2 cup agave syrup
1/2 cup coconut oil
1 tsp vanilla extract
Blueberry filling:
1 cup raw cashews, soaked for 4 hours or overnight
1/4 cup agave
1 cup blueberries (fresh or frozen)
1/4 cup coconut oil
Method:
In a food processor, blend all the ingredients for the crust (minus the dates) until the mixture resembles crumbs. Add the dates and process everything till the mixture comes together. Press into a springform pan and place in the fridge or freezer to set.
Blend together all the ingredients for the lemon filling - this may take some time to get the mixture as smooth as you can. Place the filling onto the base and pop back into the freezer to set.
Blend together the ingredients for the blueberry filling and transfer this to the tin, smoothing the mixture over the lemon filling. Allow to continue setting in the fridge or freezer. I took mine out of the freezer after a couple of hours and it has maintained its shape very well in the fridge without being frozen hard.
This will last in the fridge for up to a week.
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