Raw blueberry & raspberry cheesecake (dairy, sugar, wheat-free)
This cake is indulgent, sweet and a perfect celebration cake for all mothers.
300g nuts, raw and unsalted (I used 150g pecans and 150g peeled almonds)
10 medjool dates
sprinkle of salt
300g cashews (raw and soaked, for 3 hours)
Juice of 1 lemon
1 vanilla pod seeds
100ml coconut oil (melted)
3 tbsp runny honey
300g of berries; I used half of blueberries and raspberries (fresh)
1. Put all the base ingredients in a blender and blend until soft sticky dough. Push the dough into the base of lined cake tin (I used 18").
2. Blend all the filling ingredients except berries. It can take a few minutes to get a smooth consistency. If the dough feels too hard, add little melted coconut oil or water. Taste and add little more honey if necessary.
3. Spread 2/3 of the filling on top of the base. Blend the berries with the rest of the filling and pour the mixture into the cake tin.
4. Freeze for 2 hours or overnight. Before serving, let the cake defrost a little. Serve with fresh berries on the top of the cake.