BLUEBERRY CHEESECAKE + POMEGRANATE DRIZZLE
/BASE INGREDIENTS
108g Almonds
75g Coconut flour
108g soaked dates
3 tbsp coconut oil
3 tbsp cashew butter
½ tsp vanilla
pinch sea salt
1 tbsp lemon juice
Pulse all together in food processor to make the cheesecake base. When a dough like consistency has formed, transfer to a silicon mould or cling film lined-cake tin and press firmly into base.
CHEESECAKE INGREDIENTS
108 mls maple syrup
250 mls coconut milk (chilled)
50 mls coconut oil
10g xylitol
2 tbsp fresh lemon juice
325g cashews, soaked and drained
1 tsp vanilla powder
150g blueberries
2 tbsp blue spirulina powder
Blitz all ingredients except blueberries and spirulina in blender (it’s helpful to add liquids to jug first, to prevent the blender from clogging). When smooth, pour ½ of filling onto cheesecake base and chill until firm.
Blend berries and blue spirulina powder with remaining cheesecake filling, and when the white layer is set, pour on top and return to chill in fridge or freezer.
POMEGRANATE DRIZZLE SAUCE
Juice from 1 pomegranate
2 tbsp maple syrup or agave
1 tsp beetroot powder
Blend and drizzle.