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’
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.
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.
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.