Dairy free Blueberry ‘Cheescake’

Our favourite dessert recipe thanks to Karen Bartz, Naturopath and author of “Raw Food Reawakening”, a beautifully illustrated raw food book that we often refer to.

Dairy free Blueberry ‘Cheesecake’

Crust
2 cups cashew nuts
1/2 cup dates, pitted
1/4 cup dried coconut
– Process dates and nuts. Sprinkle bottom of 8-9 inch pan with coconut to stop sticking and press mixture into mould.

Cheese
3 cups cashews soaked at least 1 hour
3/4 cup lemon juice
3/4 cup agave nectar
3/4 cup coconut oil
1 ground vanilla pod (or 1 tsp vanilla paste)
Pinch of sea salt
– Process all ingredients until smooth. Add up to 1/2 cup of water if necessary. Pour mixture onto crust.

Blueberry Topping
1 bag frozen blueberries
1/2 cup pre-soaked dates
2 tbs psyllium husk
– Blend until smooth and pour over cheese as topping. Place in freezer until firm.

Decorate top with more blueberries.

Extra keeps 3 days in fridge.

This is delicious, dairy-free and addictive!

Blueberries contain antioxidants and phytonutrients such as resveratrol and are anticancer and anti-inflammatory and relatively low in G1.

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