This deliciously colourful cheesecake would suit most dietary preferences, it’s paleo, gluten-free, vegan and refined sugar-free. It is loaded with nuts which aren’t so good for those with an allergy but for the rest of us, it has tonnes of good fat and nutrients.
Ingredients (Serves 10)
For the base:
- 1 cup Walnuts
- ¾ cup almonds
- 1 cup of dates
- 1tsp vanilla extract
- 2-3tbsp water to help blend
Topping:
- 2 ½ cups of soaked raw cashews
- 1/3 cup of maple syrup
- 2tsp vanilla extract
- ¼ cup lime juice
- 1/3 cup of coconut oil
- 2 tsp lime zest
- 1 cup of blueberries
Directions
- Put all ingredients for the base into the nutri-bullet or another processor. Then push crust onto the base of an 8’ spring-form pan
- Put soaked cashews in nutribullet with maple syrup, lime juice, vanilla and 1tsp of lime zest. Blend until smooth. Slowly add coconut oil and blend into the mixture.
- Place half of the mixture onto the cheesecake base and put it in the freezer for 30 minutes
- Mean whilst add the blueberries to the mixture and blend.
- Spread the blueberry topping over the white layer. Decorate with remaining lime zest and blueberries. Leave cheesecake in the freezer to set for 2-3 hours. Cover with tin foil.
- Remove cheesecake from the freezer and keep it in the fridge for 2 hours before serving.
This is a labour of love but the work of this dessert is in the waiting rather than the making. It is well worth the wait. Don’t forget to come back and tell us what you think.